I needed a protein to add to dinner and initially wanted something "Frenchy" to go with the (not so) French Onion Soup. I decided on chicken - simple enough - but then began to experiment with ingredients for the dish, resulting in a tasty marinade for a grilled chicken full of flavor. The thought process was rather scattered so I'll save you from that, but starting out I knew I would use Dijon mustard and fresh rosemary. From there, the final product somehow came together. I did my best to measure out the ingredient use and it goes a little something like this....
- 3 tbsp. olive oil
- 1 tsp. lemon juice
- 1 tsp. soy sauce
- 1 tbsp. dijon mustard
- 1 tsp. fresh rosemary
- Garlic powder to taste
- Salt to taste
- 2 chicken cutlets (4-6 oz. each)
Heat a griddle pan to medium heat (a 6 on the dial) and place your chicken cutlets on the pan. Cook for 3 minutes. Brush the rosemary-Dijon concoction over top and flip.
Cook the chicken on the flipped side for another 5 minutes, smothering the top in a layer of the marinade as it grills. Do one more flip for 1 minute each and your chicken should be cooked through with faint, yet handsome, grill marks on either side. Top with additional rosemary for garnish and you are ready to serve.