Friday, October 23, 2015

Grilled Chicken with Andouille Mustard Sauce

This was a really nice dish that we enjoyed very much. I will certainly make this again.
I cut this recipe in 1/2

6 chicken breasts
Creole Seasoning
1 cup of andouille sausage cut in 1/4" slices and then cut in 1/2
1 cup button mushrooms
1 1/2 cups whipping cream
1/2 cup creole mustard
salt and pepper
2 tablespoons thinly sliced green onions
Rub chicken with extra virgin olive oil and season with creole seasoning. Grill chicken breasts. Cook sausage over medium heat until fat is rendered. Add mushrooms and saute 1 minute. Stir in cream. Reduce temperature and reduce liquid by 1/4. Add mustard and simmer until thickened to coat spoon. Season with salt and pepper. Arrange chicken on a platter and top with andouille sausage. Garnish with green onions.

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