This 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
3 tablespoon minced shallots
3 tables Dijon mustard
2 tablespoon red wine vinegar
2 tablespoon water
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh or dry tarragon
1/2 teaspoon sugar
4 cups gourmet salad green (optional)
Heat a grill pan over medium high heat or skillet. Sprinkle chicken evenly with 1/4 teaspoon salad and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
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. Pour on top of warm chicken; Serve chicken over green or any other side dish.