Recipe - Chicken Paillard With Dijon Mustard Sauce

8 4oz skinless, boneless
single chicken breasts
2 tablespoon Olive oil (up to 3)
Sauce (see below)
Some Salsa Music to taste

DIJON MUSTARD SAUCE
2 cup Heavy cream
1 tablespoon Worcestershire sauce
2 tablespoon Dijon Mustard (up to 3)
2 tablespoon Minced fresh basil
One fourth teaspoon Salt
One fourth teaspoon Ground black pepper

One of my favorite restaurants in the world, Cha Cha Cha in San Francisco,
has just published a cook book. (Cook, Eat, Cha Cha Cha, Chronicle Books,
ISBN 0811811468). The restaurant is in HaightAshbury, which makes a
great place to stroll (avoiding the panhandlers) while waiting 12 hours
for a table.

From Cook, Eat, Cha Cha Cha

Start the music

Cut each breast lengthwise into 3 4 strips. Place the strips on a cutting
board and pound each piece with the smooth side of a mallet to 1/4"
thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.

Light a charcoal or gas grill. Remove the chicken from the fridge 30 min
before grilling. Grill over a medium fire for 23 min./side. Pool the
mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve
at once.
Dijon Mustard sauce: In a medium saucepan, combine all the sauce
ingredients. Place over medium heat, and, stirring occasionally, simmer for
15 20 min. Remove from heat and whisk for 1 2 minutes, or until it
begins to thicken. Taste and adjust the seasoning if necessary. Set aside
and keep warm.

Unusual disclaimers. I only get 0.1%. Posted to CHILEHEADS DIGEST V3 #352
by Scott Ashkenaz scott.ashkenaz@klatencor.com on Jun 11, 1997