Grilled Chicken With Three-Mustard Sauce - cooking recipe

Ingredients

1 1/2 cups chicken broth
1 1/2 cups low sodium beef broth, unsalted
2 tablespoons dry vermouth
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon spicy brown mustard
4 boneless skinless chicken breasts
1 tablespoon garlic, minced

Preparation

Combine both stocks and vermouth in heavy medium saucepan.
Boil over high heat until reduced to 3/4 cup, about 25 minutes.
Add all mustards and whisk to blend.
Simmer until slightly thickened, about 3 minutes.
Season sauce to taste with pepper.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving).
Prepare barbecue (medium-high heat) or preheat a broiler.
Rub chicken breasts with garlic.
Season with salt and pepper.
Grill chicken until cooked through, about 4 minutes per side.
Transfer chicken to plates. Spoon sauce over and serve.