1/4 cup vegetable oil
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
6 chicken breast halves
-- skinless -- boneless
3 tablespoon tarragon vinegar
2 tablespoon dry white wine
1 teaspoon dried tarragon
4 tablespoon butter or margarine
2 tablespoon style-style mustard
Instructions:
1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken
and turn to coat with marinade. 2. Marinate, turning occasionally,
for 30 minutes. 3. Meanwhile, combine vinegar, wine, and tarragon
in a small non-aluminum 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. 4. Drain chicken well. 5. Grill
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. Source: 365 Ways to Cook Chicken, by Cheryl
Sedaker
