Ingredients

4 each Chicken breasts, boneless, skinless

1/4 cup Olive oil

2 each Garlic cloves, minced

2 tsp. Fresh herbs: basil, parsley and chives, minced

1 tsp. Dijon mustard

to season Salt

to season Fresh ground black pepper

for service Chef Larry's Whole Grain Mustard Sauce (recipe follows)

for service Whole and minced chives

For the Summer Green Bean Salad

1 lb. Fresh green beans, cooked al dente, bias cut

1/3 cup Red bell pepper, peeled, seeded, julienne cut

1/4 cup Red onion, thinly sliced

1 cup Baby red pear tomatoes, halved

2 each Garlic cloves, minced

8 – 10 each Large fresh basil leaves, chiffonade cut

1 tbsp. Red wine vinegar

1 tsp. Parsley, finely chopped

1 tsp. Dijon mustard

1 tsp. Sugar

1/2 cup Olive oil, extra virgin

to season Salt

to season Fresh ground black pepper

Method

Prepare Chef Larry's Whole Grain Mustard Sauce per recipe, reserve. Prepare Summer Green Bean Salad by combining garlic, vinegar, basil, parsley, Dijon mustard and sugar together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Place green beans, peppers, red onion and halved pear tomatoes in a bowl. Add dressing and toss. Adjust seasoning if necessary. Allow flavors to develop for 1 hour under refrigeration. Marinade chicken by placing chicken breasts in a shallow pan. Combine olive oil, minced garlic, herbs and Dijon mustard, season with salt and pepper. Pour marinade over chicken and mix well. Allow chicken to marinade for at least 2 hours. Preheat grill or bbq. Remove marinated chicken breast and drain well. Place on pre-heated grill and cook unitl done. Portion Chef Larry's Summer Green Bean Salad in the center of the serving plates. Rest grilled chicken breasts on green bean salad and top with Chef Larry's Whole Grain Mustard. Garnish with minced chives and serve.

Makes 4 Servings

Whole Grain Mustard Sauce

Ingredients

1 tsp. Butter

1 tsp. Shallots, minced

1/4 tsp. Garlic, minced

1/3 cup White wine

1/4 cup Whole grain mustard

2 1/2 cups Cream

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

1 tsp. Fresh parsley, chopped

Method

Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add white wine, bring to a simmer and reduce by 1/2. Incorporate whole grain mustard and continue to cook. Add cream, bring to a simmer. Cook over medium low heat for 25 - 30 minutes, stirring regularly until sauce thickens. Season with salt and pepper. Finish with parsley.

Makes 2 cups