Ryan Clay's Grilled Chicken and Rosemary Dijon

    Ryan Clay's Grilled Chicken and Rosemary Dijon Cream Sauce

    Ingredients:
     
    Marinade: 
    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 
     
    Sauce:
    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
     
    Method:
     
    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.