Grilled chicken skewers with mustard sauce

This post was sponsored on behalf of Maison Louis Jadot Wines via One2One Network. All opinions stated are my own.

Summer is here and these grilled chicken skewers with mustard sauce are a fun, easy and delicious way to enjoy grilling. This is a fun juxtaposition of fun food on a stick paired with elegant wine.

When I was asked to work with Maison Louis Jadot wines, I could have not been more excited. Wine and food pairing is one of my favorite culinary activities and when you get a taste sensation from the perfect bite of food and a sip of wine, that’s an enjoyable dining experience. Maison Louis Jadot Wines are the #1 brand French wine in the United States and if you’re not familiar with their varietals I’ll be introducing you to two, a white and a red.

A little about the wines

Mâcon-Villages chardonnay is fruity with floral notes and a hint of lemon. The Beaujolais Villages is a red also with fruity notes. So with these flavors in mind, I carried this through to the mustard sauce by adding fresh lemon and rosemary with it’s lemony flavor is the perfect herb with the spicy mustard in addition to using the chardonnay in the sauce to give this dish a bright, summer flavor.

Chicken breast strips are marinated in mix of shallots, garlic, mustard and chardonnay. After marinating they are threaded onto metal skewers and grilled. The dipping sauce starts by sautéing shallots in butter with fresh rosemary. The pan is deglazed with chardonnay, then mustard and chicken stock is added. The sauce is then blended to smooth perfection.

These fine French wines are perfect to pair with so many summer dishes and since being founded in 1859, Maison Louis Jadot have had a long time to get it right, and they do have it right.

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Grilled chicken skewers with mustard sauce

Prep Time

2 hr

Cook Time

10 mins

Total Time

2 hr 10 mins

 

Servings: 4

Ingredients

• For the marinade:
• 1 pound chicken breasts cut into 1 inch thick strips
• 1 medium shallot chopped
• 1 clove garlic chopped
• 1/3 cup Louis Jadot chardonnay
• 1 tablespoon fresh rosemary
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the sauce:
• 1 tablespoon unsalted butter
• 2 medium shallots chopped
• 2 teaspoons fresh rosemary finely chopped
• 1 garlic clove grated
• 1 tablespoon flour
• 1/2 cup chardonnay
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chicken stock
• 3 tablespoons Dijon mustard

Instructions

1. For the marinade:
2. Add the chicken to a ziptop bag or bowl with a lid.
3. To a blender add the shallots, garlic, wine, rosemary, dijon salt and pepper. Blend until smooth
4. Pour the marinade over the chicken and make sure all pieces are well covered. Seal and refrigerate for 2 hours.
5. For the sauce:
6. Melt the butter in a skillet over medium heat.
7. Add the shallots and rosemary and cook until softened about 5 minutes.
8. Stir in the garlic and cook for 2 minutes, do not burn.
9. Mix the flour into the shallots and butter. Cook for 1 minute, stirring.
10. Stir in the wine, salt and pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
11. Pour in the chicken stock while stirring, then stir in the mustard until well mixed.
12. Transfer the sauce to a blender and blend until smooth. Set aside.
13. Preheat outdoor grill on high.
14. Thread the chicken pieces onto skewers and grill 5 minutes per side.
15. Serve warm with the mustard sauce.