1/4 c Vegetable oil 3 tb Tarragon vinegar
1/4 c Fresh lemon juice 2 tb Dry white wine
1/2 ts Freshly ground pepper 1 ts Dried tarragon
6 Skinless, boneless chicken 4 tb Butter or margarine
-breast halves 2 tb Dijon-style mustard
1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and
turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.
2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum
saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low,
add butter and mustard, and stir until butter melts. Set sauce aside; keep
warm.
3. Drain chicken well. Grill or broil over medium heat, turning once, and
basting frequently with mustard sauce, until just cooked through, about 5
minutes a side. Be careful not to overcook chicken. Serves 6.
