GRILLED CHICKEN BREASTS WITH MUSTARD-GARLIC MARINADE AND SAUCE

Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce image

Chicken breasts in a Progresso™ broth-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ broth for a luscious sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h55m

Yield 4

Number Of Ingredients 10

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Ingredients

4 boneless skinless chicken breasts
1 cup Progresso™ chicken broth (from 32-oz carton)
3 tablespoons olive oil
3 tablespoons Dijon mustard
2 tablespoons lemon juice
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons real maple syrup
Chopped fresh parsley for garnish, if desired

Steps:

Place chicken breasts in resealable food-storage plastic bag.
In medium bowl, beat 1/2 cup of the broth, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup broth and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
Serve chicken breasts with sauce; top with parsley.

Nutrition Facts : Calories 330, Carbohydrate 9 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 0 g, Protein 38 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 7 g, TransFat 0 g