I made this marinade yesterday, and threw it in a baggie with chicken breasts around 3. I was worried that wasn't enough time for the marinade to work on the chicken -- but it turned out perfectly.
This was one of the first marinades I ever made (besides a college obsession with flank steak and a bottle of soy sauce) -- and I have such fond memories of making it for parties years ago when the kids were small. Anyway, it smells good, it tastes good, and I will return to it again and again...
Dijon Marinade
1/2 c. dry white wine
1/3 c. olive oil
Juice from one lemon
2 or 3 cloves of garlic, minced
3 T. prepared Dijon mustard
Freshly ground pepper
Tuesday, May 18, 2010
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