Grilled Chicken with Mustard-Tarragon Sauce

A tangy sauce enlivens simple grilled chicken breasts; a hint of sugar balances the flavors.

Yield: 4 servings (serving size: 1 breast half, 1 cup greens, and about 2 tablespoons sauce)

Ingredients

• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• Cooking spray
• 3  tablespoons  minced shallots
• 3  tablespoons  Dijon mustard
• 2  tablespoons  red wine vinegar
• 2  tablespoons  water
• 1  tablespoon  extra-virgin olive oil
• 1  teaspoon  chopped fresh tarragon
• 1/2  teaspoon  sugar
• 4  cups  gourmet salad greens

Preparation

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Nutritional Information

Calories:

231

Fat:

7.6g (sat 1.6g,mono 4.1g,poly 1.2g)

Protein:

35.4g

Carbohydrate:

3.5g

Fiber:

1.3g

Cholesterol:

94mg

Iron:

2mg

Sodium:

538mg

Calcium:

51mg

Cooking Light