Grilled Chicken With Three-Mustard Sauce

• 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

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

chicken broth, beef broth, mustard, whole grain mustard, brown mustard, chicken breasts, garlic

Taken from www.food.com/recipe/grilled-chicken-with-three-mustard-sauce-244560 (may not work)