Ryan Clay's Grilled Chicken and Rosemary Dijon

    Ryan Clay's Grilled Chicken and Rosemary Dijon Cream Sauce

    2 small chicken breasts cleaned and split
    1 Tbsp. Curry
    1 Tbsp. Dijon
    ½ C. Olive Oil
    1 Tsp Saffron
    1 Tbsp. Garlic Powder
    1 Tbsp. White Vinegar
    Salt & Pepper TT
    2 oz Water
    Roasted Yukon Gold Potatoes:
    5 Yukon Gold Potatoes
    1 Tsp. Oil
    Salt & Pepper 
    1 quart cream
    ½ C. Dijon
    1 Tbsp. Garlic chopped
    ¼ pound butter
    1 oz. Flour
    Grilled Asparagus:
    1 Bunch Asparagus
    Salt & Pepper
    1 Tsp. Oil
    For the Chicken:
    1. Mix curry, Dijon, saffron garlic powder and vinegar in a bowl
    2. Slowly whisk oil into mixture until emulsified
    3. Marinate chicken for 1 hour
    4. Grill chicken and finish in oven with water
    5. Sautee garlic in light oil
    6. Add cream and reduce
    7. Add Dijon
    8. Thicken with butter and flour
    For the Vegetables:
    Cut, coat with oil and roast at 350 until tender.