Grilled Chicken Skewers with Mustard Sauce
Chicken breasts are marinated in shallots, garlic, rosemary, mustard and wine, skewered then grilled served with a delicious mustard sauce.
Ingredients
For the marinade:
- ⅓ cup (78 ml) dry white wine
- 1 tablespoon fresh rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (½ lemon)
- ¼ cup (60 ml) chicken stock
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the sauce:
- 1 tablespoon unsalted butter
- ½ cup (45 grams) shallot, chopped
- 1 garlic clove grated or finely chopped
- 2 teaspoons fresh rosemary finely chopped
- 1 tablespoon flour
- ½ cup (118 ml) dry white wine
- ½ cup 118 ml chicken stock
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons Dijon mustard
Instructions
Make the marinade:
- Add the chicken to a ziptop bag or bowl with a lid.
- To a blender add the shallots, garlic, wine, rosemary, dijon salt and pepper. Blend until smooth
Pour the marinade over the chicken and make sure all pieces are well covered. Seal and refrigerate for 2 hours
Make the sauce:
- Melt the butter in a skillet over medium heat.
- Add the shallots, garlic and rosemary and cook until softened about 5 minutes.
- Mix the flour into the shallots and butter. Cook for 1 minute, stirring. 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. Add the mustard and chicken stock, mix well. Simmer until thickened.
- Transfer the sauce to a blender and blend until smooth. Set aside.
Cook the chicken:
- Preheat outdoor grill on high.
- Thread the chicken pieces onto skewers and grill 5 minutes per side.
- Serve warm with the mustard sauce.
Video
Nutrition
Serving: 1 | Calories: 116kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 1269mg | Fiber: 2g | Sugar: 3g