Title: Chicken paillard with dijon mustard sauce
 Categories: None
      Yield: 1 Servings
 
      8    4-oz skinless, boneless
           -single chicken breasts
      2 tb Olive oil (up to 3)
           Sauce (see below)
           Some Salsa Music to taste

MMMMM--------------------DIJON MUSTARD SAUCE-------------------------
      2 c  Heavy cream
      1 tb Worcestershire sauce
      2 tb Dijon Mustard (up to 3)
      2 tb Minced fresh basil
    1/4 ts Salt
    1/4 ts Ground black pepper
 
  One of my favorite restaurants in the world, Cha Cha Cha in San
  Francisco, has just published a cook book. (Cook, Eat, Cha Cha Cha,
  Chronicle Books, ISBN 0-8118-1146-8). The restaurant is in
  Haight-Ashbury, which makes a great place to stroll (avoiding the
  panhandlers) while waiting 1-2 hours for a table.
  
  >From Cook, Eat, Cha Cha Cha
  
  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%.