Grilled Honey Mustard Chicken

Pairs Well With


3/4 cup Dijon mustard

2 tablespoons honey

1/4 teaspoon cayenne pepper

1/4 cup sour cream

2 teaspoons chopped fresh tarragon leaves

4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded 1/2 inch thick

Salt and pepper

1/4 cup sliced almonds, toasted


1.      Combine mustard, honey, and cayenne in bowl. Transfer 1/2 cup mustard mixture to separate bowl and stir in sour cream and tarragon; set aside.
2.      Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds. Serve, passing sour cream mixture separately.