• salt	1 teaspoon
• extra virgin olive oil	3/4 cup
• lemon juice	1 lemon
• Black pepper	1/2 teaspoon
• garlic cloves	6
• sweet paprika	1 teaspoon
• bay leaves	2
• dried oregano	2 teapoons
• greens (optional)	for garnish
• boneless, skinless chicken breast	2.5 lbs
• dried rosemary	1 teaspoon
• extra-virgin olive oil (for sauce)	1 tablespoon
• finely chopped shallots (for sauce)	1/4 cup
• brandy or cognac (for sauce, optional)	3 tablespoons
• heavy cream (for sauce)	1 cup
• Dijon mustard (for sauce)	1 tablespoon
• salt (for sauce)	to taste

1. Soak wooden skewers in water for 30 minutes to prevent burning.

2. Blend garlic, oregano, rosemary, paprika, salt, pepper, olive oil and lemon juice until smooth.

3. Trim the chicken breasts to remove any excess fat or uneven edges.3

4. Slice each breast into thick slabs approximately 1.5 inches high.

5. Cut each slab into rectangular pieces about 1.5 inches wide and 3 inches long.

6. Toss chicken pieces with marinade and bay leaves in a bowl. Cover and refrigerate for at least 2 hours (overnight for best flavor).

7. Soak wooden skewers in water for 30 minutes.

8. Thread the chicken onto skewers along the length of the chicken.

9. Preheat grill to medium-high. Cook skewers for about 5 minutes, turning to brown all sides, until internal temp reaches 165°F.

Mustard Cream Sauce (optional)

10. Heat olive oil in a skillet over medium-low heat. Add shallots and sauté for 2–3 minutes until softened.

11. Remove from heat, stir in brandy, then return to heat and cook for 2–3 minutes until alcohol evaporates.

12. Add cream, reduce heat to low, and simmer for 5–6 minutes until slightly thickened.

13. Stir in mustard. Season with salt and pepper.

14. Garnish with herbs if desired and serve warm.

Chicken Skewers