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Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce

  • Prep 25 min
  • Total 1 hr 55 min
  • Servings 4

Chicken breasts in a Progresso™ stock-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ stock for a luscious sauce. ...MORE+ LESS-

Ingredients

4
boneless skinless chicken breasts
1
cup Progresso™ chicken or vegetable stock or Progresso™ chicken broth (from 32-oz carton)
3
tablespoons olive oil
3
tablespoons Dijon mustard
2
tablespoons lemon juice
3
cloves garlic, finely chopped
3/4
teaspoon salt
1/2
teaspoon freshly ground black pepper
2
tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired

Steps

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  • 1
    Place chicken breasts in resealable food-storage plastic bag.
  • 2
    In medium bowl, beat 1/2 cup of the stock, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
  • 3
    Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup stock and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
  • 4
    Serve chicken breasts with sauce; top with parsley.

Expert Tips

  • The marinade and sauce would work beautifully with pork chops as well.
  • Real maple syrup gives the sauce a subtle sweetness, but honey could be substituted if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
150
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
2%
2%
Exchanges:
Free
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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