Grilled Tarragon Mustard Chicken
Tender grilled chicken, marinated in the FoodSaver
3 lbs. boneless, skinless, chicken breast halves
(about 8 pieces)
1 cup Tarragon Mustard Marinade (below), divided
Prepare a charcoal or gas grill to medium high heat. Place the chicken breasts in the FoodSaver
Marinating Canister, cover with 1/2-cup marinade and vacuum seal. Marinate for 20 minutes. Remove the
chicken from the canister and discard the marinade. Lightly wipe the grill rack with cooking oil. Place the
chicken breasts on the grill and cook over medium-high heat until well browned, about 6 to 8 minutes.
Turn the chicken and cook until the meat is no longer pink and the internal temperature reaches 170° F
on an instant read thermometer. When the chicken is pierced with a fork, the juices should run clear.
While the chicken is grilling, melt the margarine in a medium sauté pan over medium heat. Add the
remaining marinade and wine and bring to a boil. Cook the sauce at a high simmer, stirring constantly
until slightly thickened. Reduce the heat to low and simmer another 4 minutes. To serve, place 4 grilled
chicken pieces on a platter and ladle the sauce over each. Serve immediately.
Makes 4 servings.
Cool the remaining 4 grilled chicken breasts, separate into individual portion control sizes, vacuum seal
Tarragon Mustard Vinaigrette
3 Tbsp. champagne vinegar
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1 tsp. dried tarragon
In a small bowl, whisk together the vinegar, mustard, lemon juice and spices, until blended. Drizzle
in the olive oil, whisking constantly, until thoroughly blended.
Makes 1 cup.
Quick Marinating Canister, is a perfect foundation for
1 Tbsp. lowfat margarine
½ cup dry white wine
½ tsp. salt
½ tsp. black pepper, freshly ground
¾ cup extra-virgin olive oil