Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce

Grilled Chicken Breasts with Mustard-Garlic Marinade and Sauce

Chicken breasts in a Progresso™ stock-mustard-garlic marinade are grilled, then the marinade is boiled with a touch of maple syrup and more Progresso™ stock for a luscious sauce.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • Place chicken breasts in resealable food-storage plastic bag.
  • In medium bowl, beat 1/2 cup of the stock, the oil, 2 tablespoons of the Dijon mustard, the lemon juice, garlic, salt and pepper with whisk. Pour over chicken; seal bag. Refrigerate at least 1 hour but no longer than 8 hours to marinate.
  • Heat gas or charcoal grill. Remove chicken from marinade; pour marinade into 1-quart saucepan. Beat in remaining 1/2 cup stock and maple syrup with whisk. Place chicken on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Meanwhile, heat sauce to boiling and cook 10 minutes, stirring frequently. Sauce should be smooth and slightly syrupy. Remove from heat; stir in remaining 1 tablespoon Dijon mustard.
  • Serve chicken breasts with sauce; top with parsley.


  • 4 boneless skinless chicken breasts
  • 1 cup Progresso™ chicken or vegetable stock or Progresso™ chicken broth (from 32-oz carton)
  • 3 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 3 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons real maple syrup
  • Chopped fresh parsley for garnish, if desired

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