Maille Canada

Chicken Provençale with Green Bean and Bacon Salad

Chicken Provençale with Green Bean and Bacon Salad is basted with a luxurious Maille® Dijonnaise dressing with hints of Maille® Sherry Vinegar and herbs, while the same dressing is used to adorn the crisp green bean and bacon side salad.

Chicken Provençale with Green Bean and Bacon Salad

Ingredients

For the chicken

  • 4 (6-oz) boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • 3 Tbsp. Maille Sherry Vinegar
  • Pinch cayenne pepper
  • Coarsely ground black pepper and sea salt, to taste

For the Dijonnaise dressing

  • ¼ cup olive oil
  • ¼ cup Maille Sherry Vinegar
  • 4 garlic cloves, minced
  • 1 Tbsp. Herbs de Provence
  • 2 Tbsp. fresh parsley, chopped
  • ½ cup Maille Dijonnaise
  • Pinch cayenne pepper
  • Coarsely ground black pepper and sea salt, to taste

For Green Bean and Bacon Salad

  • 1 lb fresh green beans, trimmed
  • 8 bacon slices, coarsely chopped, fried crisp and drained
  • 1 medium red onion, thinly sliced
  • 2 green onions, thinly sliced
  • Pinch cayenne pepper
  • Coarsely ground black pepper and sea salt, to taste
Serves:
4 people

Preparation

In a bowl, combine olive oil and Maille Sherry Vinegar; season with cayenne pepper, black pepper and sea salt. Evenly coat chicken with this mixture; cover and refrigerate for 20 minutes while you prepare the remaining items.

Meanwhile, prepare dressing: In a bowl, whisk together olive oil, Maille Sherry Vinegar, garlic, Herbs de Provence, parsley, Maille Dijonnaise, cayenne pepper, black pepper and sea salt. Divide mixture into two equal parts: One for basting as you grill the chicken breasts, and the other for the green bean salad.

To prepare the salad, blanch the green beans in boiling salted water for 1-2 minutes until they are bright green and tender. Drain and rinse under ice-cold water to chill; drain again.

In a bowl, combine blanched green beans, bacon, red and green onion and chopped parsley. Add the first batch of reserved Dijonnaise dressing, season to taste with a pinch of cayenne, black pepper and sea salt. Mix well, cover and refrigerate until needed.

Preheat grill to medium-high setting (350-450°F).

Grill chicken breasts for 6-8 minutes per side, basting liberally with leftover Dijonnaise dressing during the last half of grilling, until chicken is fully cooked but still moist and juicy (to an internal temperature of 170°F).

To serve

Place green bean salad on an oval platter. Top with grilled chicken breasts. Drizzle with any remaining Dijonnaise dressing. Serve immediately.


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