Organic Grilled Mustard Dill Chicken

Yummy, yummy - an easy way to add umph to ordinary chicken breasts! Seriously, this is better than any grilled chicken I've ever tasted at home or at any restaurant! It's a winner winner chicken dinner! This recipe is super, super easy & fast! The leftover sauce can be used as a salad dressing on spinach salad or for dipping your roasted potatoes! Guaranteed to be a big hit! Mmmmm!

Ingredients:

Sauce:
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup organic heavy cream or 1/2 and 1/2
1/4 cup light extra virgin olive oil
4 teaspoons sugar
1/2 cup minced fresh dill
salt & pepper to taste [lightly because chicken is also seasoned]

Chicken:
1/4 cup white wine or red wine vinegar
2 teaspoons good Dijon mustard
1 teaspoon kosher salt
Freshly ground black pepper
2/3 to 3/4 cups extra-virgin olive oil
2 cloves minced garlic
2 minced shallots
4 organic free range chicken breasts
1 to 2 tablespoons extra-virgin olive oil (if pan grilling)
Salt and freshly ground black pepper

Directions:
In a bowl, add all sauce ingredients and combine using a whisk. The sauce can be made in advance [1 day prior] and kept in the refrigerator. Make sure to let the sauce come to room temperature before serving.

In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in enough oil to make a smooth dressing with a balanced taste. Stir in garlic and shallots. Place the breasts in a ziplock bag, pour in marinade to cover, toss the marinade and chicken by lightly shaking the bag, and refrigerate for 2 to 4 hours.

Remove the chicken from the marinade (throw away the marinade). Pat the chicken dry and season both sides with salt and pepper. Grill chicken on a gas, coal, or stove featured grill for 2 minutes on each side [or until cooked through...don't over cook as the chicken will dry out]. Remove from heat and place chicken on plate and cover with foil. Let rest 3 minutes [juices will redisperse inside]. Plate and top with mustard dill sauce.

Serve chicken alongside roasted potatoes and steamed veggie of choice [recommend: asparagus, broccoli, or artichokes]

Rosemary Garlic Roasted Potatoes
Ingredients:
5 cleaned medium red potatoes cut in wedges
2 cloves minced garlic
1/3 cup fresh chopped rosemary or ~2 T. dried
1/4 cup extra virgin olive oil [or enough to coat all potatoes]
salt & pepper to taste

Directions:
Preheat oven to 450. Place cut potato wedges on a cookie sheet and spread out evenly. Sprinkle minced garlic and chopped rosemary over the potatoes. Drizzle the olive oil over all ingredients. Use your hands to toss the potatoes in the olive oil and once again spread out evenly on the cookie sheet. Cook potatoes, flipping occasionally for 30-40 minutes or until brown and crispy on both sides. Children love them served with ketchup!