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Chicken Paillard With Dijon Mustard Sauce bbq, chicken 8 4-oz skinless, boneless 1 single chicken breasts 3 tablespoon olive oil 1 dijon mustard sauce 2 cup heavy cream 1 tablespoon worcestershire sauce 3 tablespoon dijon mustard 2 tablespoon minced fresh basil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 some salsa music to taste 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 0-8118-1146-8). The restaurant is in Haight-Ashbury, which makes a great place to stroll (avoiding the panhandlers) while waiting 1-2 hours for a table. They call their food New World Cuisine, a fusion of many American and Caribbean styles. Upon many occasions, I have hung out in the kitchen (easier in the old place, where you had to go through the kitchen to get to the WC), and watched and asked for recipes. Although they have main dishes, the real thing to do there is get the Tapas, at about 1.25 per person. The more people, the wider the variety of goodies. Sourdough bread is on hand to wipe up the sauces, and our usual instructions to the waitstaff are, "If you need to wash the dish, we are not yet done with it." This place has inspired me to create several dishes over the years, some of which I've posted here. One of our standards (it has no chiles, but is so good, and the place is so chile-influenced, that it counts): 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 2-3 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%. Scott@mmmmm From: Scott Ashkenaz Date: 11 Jun 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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