Robert Rothschild Champagne Garlic Mustard -Don’t knock it until you’ve tried it is all we can say about this one. Okay, that’s not all we can say. This is a great sauce for lovers of garlic and honey mustard whether you love one or both. There is a healthy dose of garlic, but not enough to keep the vampires at bay for long periods of time. The honey mustard is the real star of the show here and the addition of champagne is truly creative and definitely tasty. Over the years, we’ve come to know Robert Rothschild Farm as one of the best makers of high quality sauces and food products. We expect nothing but the best from them and they come through each and every time. One could argue this is a more refined sauce than some of the others we carry and they might be right.

For the chicken recipe:

Ingredients:

• 2 Tbsp. Tequila
• 1 Tbsp. Lime Zest
• 1 Tbsp. Lime Juice
• 4 Tbsp. Minced cilantro, divided
• 1/4 cup Robert Rothschild Champagne Garlic Mustard
• 4 skinless, boneless Chicken breasts, pounded to an even thickness
• 3 Tbsp. Extra Virgin Olive Oil, divided
• 1 cup fresh or frozen corn
• 1/4 cup All-purpose flour
• 1/4 Yellow Cornmeal
• 1 tsp. Kosher salt
• 1 tsp. Freshly ground black pepper
• 2 Tbsp. Butter
• 1 jar Robert Rothschild Raspberry Salsa

Instructions:

In a small bowl, combine Tequila, lime zest, lime juice, cilantro and Champagne Mustard dip.  Mix well!  Place chicken in a plastic bag, Pour mustard mixture over and seal bag, refrigerate 1-2 hours.

To roast corn:

Toss corn with 1 Tbsp. olive oil.  Spread on rimmed backing sheet, sprinkle with salt and pepper and bake in preheated 400 degrees for 15 minutes.  Set this aside.

Heat Raspberry Salsa in a small saucepan, Stir in corn. Keep warm over low heat.

In a small bowl, combine flour, cornmeal, salt and pepper. Remove chicken from the bag and discard mustard mixture.  Dredge chicken in flour mixture and saute’ in remaining olive oil and butter over medium heat.  Cover and cook for 1 minute.  Reduce heat and continue to cook for a few more minutes and then turn chicken over.  Place chicken cutlets on serving platter and spoon the warmed salsa over and sprinkle with remaining salsa.