Grilled Chicken with Mustard-Tarragon Sauce

So I just didn't like this. D made it. He liked it. I thought it was too oniony from the shallots, and the sauce was just gross. I am in the clear minority, as it got 5 stars from CL. I didn't like it so much, that I didn't take it for left-overs. D was not shocked I didn't like it because he opened a WeWa cookbook that was almost the same recipe and it had a note next to the title: D liked; Al hated. I really have nothing else to say.

We had with asparagus.

Grilled Chicken with Mustard-Tarragon Sauce

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

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

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.

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

CALORIES 231 ; FAT 7.6g (sat 1.6g,mono 4.1g,poly 1.2g); CHOLESTEROL 94mg; CALCIUM 51mg; CARBOHYDRATE 3.5g; SODIUM 538mg; PROTEIN 35.4g; FIBER 1.3g; IRON 2mg

Cooking Light, OCTOBER 2009