Recipe by Damon Lee Fowler, featuring

your choice of Salt Table Seasoning Blend

This is a lean and simple alternative to sautéed or fried chicken cutlets with far less mess. They can also be grilled if you prefer. If the only chicken breast halves you find are 10-12-ounce each, split them in half horizontally. The Salt Table’s Hostess City Southern Hospitality Blend make short work of the seasoning and really enhances the mustard marinade.

Your choice of one of these fine Salt Table Seasoning Blends

Hostess City Southern Hospitality Blend

Totally Awesome Seasoning Blend

Salt Table’s Herbes de Provence

Southern Herb Garden Blend,

All Round Good Grinder Blend

Serves 4

Ingredients:

4 small boneless skinless chicken breast halves (about 6 ounces each)

Your choice of the Salt Table seasoning blend noted above

1 small clove garlic, crushed, peeled, and roughly chopped

Pinch medium-course Salt Table Himalayan or sea salt

¼ cup Dijon mustard

¼ cup dry white wine or dry white vermouth

1 tablespoon olive oil

 

How to make it:

  1. Position a rack 8 inches below the heat source and preheat the oven broiler for 15 minutes. Trim the chicken of any fat and cartilage and pat dry. Put them into a shallow glass or ceramic dish. Lightly season them on all sides with Your choice of the Salt Table seasoning blend noted above.
  2. Sprinkle the chopped garlic with the pinch of salt and, with the side of a knife blade, scrape and rub to a puree. Scoop it into a small bowl. Whisk the mustard into garlic, then whisk in the vermouth and olive oil. Season lightly with more Salt Table Blend. Pour this over the chicken, turning to coat it, and let it marinate 15-30 minutes.
  3. Rub a rimmed baking sheet or bottom of flameproof (broiler safe) casserole with olive oil. Lift the chicken breasts from the marinade, put them skin-side down in pan, and brush them well with the marinade.
  4. Broil until they’re beginning to color, about 3-4 minutes. Turn, brush with more marinade, and broil until they’re lightly browned and cooked through, about 4 minutes longer. Discard remaining marinade.