Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette

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 tsp. lightly cracked coriander seeds
  • 3 Tbs. roughly chopped fresh basil
  • 4 tsp. fresh lemon juice
  • 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
  • 2 Tbs. Dijon mustard

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...

View full recipe at Fine Cooking

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