Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette
Photo by Scott Phillips
Ingredients
- 3 Tbs. roughly chopped fresh basil
- 4 tsp. fresh lemon juice
- 4 boneless, skinless chicken breast halves (6 to 8 oz. each)
- 2 tsp. lightly cracked coriander seeds
- 2 Tbs. Dijon mustard
- 6 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
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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