Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette
Photo by Scott Phillips
Ingredients
- Kosher salt and freshly ground black pepper
- 6 Tbs. extra-virgin olive oil
- 2 Tbs. Dijon mustard
- 2 tsp. lightly cracked coriander seeds
- 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
- 4 tsp. fresh lemon juice
- 3 Tbs. roughly chopped fresh basil
Prepare a medium-hot grill fire. In a small bowl, whisk the mustard and coriander seeds. Whisk in 3 Tbs. of the olive oil. If the chicken breasts have the tenders attached, remove them and save for another use. Trim any excess fat from the breasts and then rinse and pat dry. Season the breasts wi...
What wines go with Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette?
Gruner Veltliner Wines from Austria
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