Instructions: Whisk mustard,oil,parsley and thyme until well blended. Add chicken and coat. Cover and refrigerate up to 4 hours. For sauce: Heat olive oil in heavy skillet over medium heat. Saute onion and garlic and shallots until crisp tender. Put cilantro into blender and add chile. puree until smooth.

Heat sauce over low heat and add lime juice. Adjust seasoning and keep warm. Broil about 6 " from heat until chicken is cooked about 5 minutes per side. Slice diagonally. Spoon sauce onto 4 plates ,overlap slices atop sauce. Garnish with cilantro and lemon wedges

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.