Grilled Chicken Breasts with Dijon Mustard

Grilled Chicken Breasts with Dijon Mustard


Serves 4

4 skinless, boneless chicken breasts
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Seasonings to taste (pepper, oregano, thyme, etc.)
2/3 cup dry white wine or water
2/3 cup chicken broth
3 tablespoons Dijon mustard
1 ½ teaspoons cornstarch
1 ½ teaspoons water
½ cup Paradise Meadow® sweetened dried cranberries
¼ cup sliced scallions, green part only


Combine the olive oil, vinegar and seasonings in a shallow bowl. Add chicken breasts. Baste chicken for at least 15 minutes. Place chicken on grill and cook through. Brush with additional marinade when you turn the chicken.

Place a skillet over medium heat. Add the wine or water, broth and Dijon mustard. Stir thoroughly. In a small cup or bowl combine the cornstarch and water. Stir slowly into the mixture in the skillet. Simmer until the sauce begins to thicken and then add the cranberries.

Arrange the chicken on a platter or over a bed of rice or noodles and pour the sauce over the chicken. Garnish with scallions.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.