Instructions: One of my favorite restaurants in the world, Cha Cha Cha in San Francisco, great place to stroll (avoiding the panhandlers) while waiting 1-2 hours for a table.

Start the music

Cut each breast lengthwise into 3 - 4 strips. Place the strips on a cutting board and pound each piece with the smooth side of a mallet to 1/4" thickness (6 mm). Brush each piece with olive oil, cover, and refrigerate.

Light a charcoal or gas grill. Remove the chicken from the fridge 30 min before grilling. Grill over a medium fire for 2-3 min./side. Pool the mustard sauce on each place and arrange 3 paillards (breasts) on top. Serve at once.

Dijon Mustard sauce: In a medium saucepan, combine all the sauce ingredients. Place over medium heat, and, stirring occasionally, simmer for 15 - 20 min. Remove from heat and whisk for 1 - 2 minutes, or until it begins to thicken. Taste and adjust the seasoning if necessary. Set aside and keep warm.

Unusual disclaimers. I only get 0.1%.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.