Lemon-Herb Marinade for Chicken
Juice of 2 lemons
1 T spicey mustard such as Dijon
1 T olive oil
1 T white wine
1 small shallot diced
2 cloves garlic minced
1 t soy sauce (get wheat free if gluten intolerant)
1 T each chopped fresh rosemary and thyme (can also use just basil or in addition to)
Put all ingredients together and whisk, pour over meat.
If using for fish, marinade for 30 minutes. For meat can be marinated 2 hours up to 8 hours.
When you get the meat ready to cook, reserve the marinade in a small saucepan. Add either ¼ c cream or coconut milk and let cook 10 minutes. Taste for flavor, add salt, pepper and cumin.
I worked in a restaurant in Albuquerque for about 3 years. We prepped a chicken similar to this every day for salads, etc. I added the addition of the mustard, wine and soy sauce. I also do not like throwing out the marinade! You have all these wonderful flavors hanging out and then toss them? No! Put them in a saucepan and make a sauce!