Grilled Chicken Cutlets, Radishes and Green Beans with Tarragon Sauce
Delicious chicken cutlets grilled on the barbecue and served with a creamy tarragon sauce are what we call an ideal dish when the weather’s hot and gorgeous. While the veggies cook, you can almost go and do something else (while keeping an eye on the dish, of course…). The barbecue does all the work and […]
Ingredients
- 1 tbsp (15 ml) white wine vinegar
- 1 shallot, thinly sliced
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp tarragon leaves, finely chopped or 1 tsp dried tarragon
- 2 boneless, skinless chicken breasts
- 3/4 lb (340 g) green beans, trimmed
- 3/4 lb (340 g) radishes with leaves, washed and halved
- 2 tbsp (30 ml) olive oil
Instructions
- Place a barbecue wok on one side of the barbecue (see note). Preheat the grill, setting the burners to high. Oil the other side of the grate.
- In a small pot, bring the vinegar and shallot to a boil. Let reduce until almost dry. Over medium heat, add the cream, mustard and tarragon. Cook for 1 minute while stirring or until the sauce is hot. Keep warm.
- Meanwhile, on a work surface, cut the chicken breasts horizontally into two or three cutlets each. Place the cutlets on a large plate. Season with salt and pepper.
- In a bowl, combine the green beans, radishes and oil. Season with salt and pepper.
- Cook the vegetables in the barbecue wok, stirring often, until golden, about 10 minutes. At the same time, grill the chicken on the oiled side of the grill for 3 minutes on each side or until cooked through.
- Divide the chicken cutlets and grilled vegetables among four plates. Cover the chicken with the tarragon sauce.
Delicious chicken cutlets grilled on the barbecue and served with a creamy tarragon sauce are what we call an ideal dish when the weather’s hot and gorgeous. While the veggies cook, you can almost go and do something else (while keeping an eye on the dish, of course…). The barbecue does all the work and it’s ready in 30 minutes.