French · Dinner
Grilled Chicken Steak with Mustard Glaze
Boneless chicken breast pounded thin, grilled until lightly charred, and finished with a Dijon and whole grain mustard glaze with honey and white wine vinegar. Served with fresh parsley and a grilled lemon wedge, this French bistro-style steak pairs a smoky exterior with a sharp, tangy, faintly sweet crust.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
337Calories
47.8gProtein
8.6gFat
17.2gCarbs
12.9gSugar
0.8gFiber
945mgSodium
133mgChol
1.8gSat Fat
687mgPotassium
43mgCalcium
1.6mgIron
0.4mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pound the chicken breast between plastic wrap to 1/2 inch (1.3 cm) thickness. Rub with olive oil, salt, and black pepper on both sides.
2
Whisk
In a small bowl, whisk together Dijon mustard, wholegrain mustard, honey, white wine vinegar, and minced garlic until glossy.
3
Grill
Lay the chicken on a grill pan over medium-high heat and cook 4 to 5 minutes per side until deep char lines form and internal temperature reaches 165°F (74°C).
4
Rest
Transfer to a plate and rest uncovered for 5 minutes until juices stabilize.
5
Glaze
Brush the mustard glaze over both sides during the last 2 minutes on the grill, turning once, until sticky and lightly caramelized.
6
Plate
Slice the chicken diagonally, arrange on a plate, scatter with parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz chicken breast, pounded to even thickness
- 2 tbsp2 tbsp Dijon mustard
- 2 tbsp2 tbsp wholegrain mustard
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp white wine vinegar
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp fresh parsley
- 22 lemon wedge
