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Lemon Dijon Chicken

January 21, 2008

I came up with this recipe one spring day when I was thinking about a light, yet flavorful, way to marinate chicken before cooking it. I usually pound my chicken breasts to 1/2-inch thickness before grilling; this helps it to cook evenly (and much more quickly!) This marinade is delicious on chicken, but would also be good on fish. Such bright, fresh flavors!

Lemon Dijon Chicken

Ingredients

2 chicken breast halves or fillets
2 Tbsp lemon juice (1 lemon)
1 Tbsp white wine
2 Tbsp Dijon mustard
2 tsp olive oil
a bit of chopped fresh parsley, if you have some on hand (about 1 tbsp)
a good grinding/sprinkling of coarse salt and pepper

Directions

In a small bowl, whisk together the lemon juice, wine, dijon mustard, olive oil, and a good grinding of black pepper and sprinkling of salt. Add this marinade to a ziploc plastic bag, then add the 2 chicken breasts. Seal the bag, then rotate and squeeze it around a bit to get the chicken all nicely coated. Let the bag sit in your refrigerator (it’s a good idea to keep a plate or some other container under it, in case of any leaks) for a few hours – you could leave it all day, it would only get better, but I’ve left it in for 2 hours and still had good results.

Either grill or bake the chicken – grilling is especially good, but you could also bake it in a glass baking dish. Depending on the thickness of your chicken, grilling on medium might take about 5-7 minutes per side, while baking would take around 20-25 minutes at 400 degrees.

2 Comments leave one →
  1. May 11, 2008 5:22 pm

    Loved this! Unfortunately, my grill ran out of fuel half-way through cooking, so I had to finish it up in the oven. To do that, I transferred it to a glass baking dish, poured over the rest of the marinade, and covered it with foil. It was very tasty. I think I’ll try it with fresh tarragon sometime…

  2. Rachel permalink
    August 11, 2008 1:23 am

    I tried this with a few pinches of fresh rosemary from my herb garden and it was sooo yummy!

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