A real dijon mustard made by Edmond Fallot in Beaune France following the recipe and methods made law in Dijon in 1634. Family operated, Fallot Mustard combines traditional expertise, intimate knowledge of Burgundy wine grapes and passionate quality control. Honey Balsamic mustard melds the sweetness of honey with the mellowness of balsamic vinegar and finishes with a nice kick. Use on sandwiches, in vinaigrettes or marinades. Net Wt 7.4oz
Recipe: Double Mustard Chicken
Looking for something wonderful to grill. This chicken cooks up like something you would eat in a fine restaurant but requires very little effort. It can be served as an entree, or flatten the chicken breasts slightly before marinating and serve on a bun with lettuce and sliced tomato. Yummy!
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Trade Winds Spice Company Granulated Garlic
1/2 - 1 teaspoon Trade Winds Spice Company Sea Salt
2 1/2 tablespoons brown sugar
2 1/2 tablespoons A L'Olivier Apple Cider Vinegar
2 tablespoons Edmond Fallot Dijon Mustard
2 tablespoons Edmond Fallot Honey Balsamic Dijon Mustard
1 tablespoon Trade Winds Spice Company Thyme
1 tablespoon Trade Winds Spice Company French Tarragon
4 boneless, skinless chicken breasts
Stir together in a medium size bowl, the extra virgin olive oil, granulated garlic, sea salt, brown sugar, apple cider vinegar, dijon mustard and honey balsamic mustard, thyme and tarragon. Add chicken and marinate in the refrigerator for at least one hour, up to 8 hours.
Preheat the grill. Grill chicken over medium heat. Use the extra marinade to baste chicken while cooking, turning to ensure chicken is cooked through and all marinade is thoroughly cooked.
Serve as an entree or on a bun with lettuce and sliced tomato.