Grilled chicken with Dijon mustard and fresh tarragon from The Trellis Cookbook, Expanded Edition: Traditionally Inspired Contemporary American Dishes from the World-Famous Restaurant (page 119) by Marcel Desaulniers

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Notes about this recipe

  • Eat Your Books

    Marinate 24 hours.

  • peaceoutdesign on October 21, 2019

    Only marinated 4 hours and that was enough. Cooked sous vide at 140F for 1:40 and it was perfectly done but I would like to try for less time as it seemed that the meat was "dissolving" and getting mushy on the edges.

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