1/2 cup oil
1/4 cup fresh lemon juice
1/2 teaspoon ground pepper
6 chicken breasts halves
3 tablespoon tarragon vinegar
skinned and boned
2 tablespoon dry white wine
1 teaspoon dried tarragon
1/2 teaspoon white pepper
1 cup butter
2 tablespoon strong Dijon mustard
***Garnish***
lemon slices
parsley
Instructions:
Combine oil, lemon juice and pepper in shallow dish. Swirl chicken
in mixture to coat. Cover with plastic wrap and marinade in frig 30
minutes. Meanwhile combine vinegar and wine in heavy small sauce pan
and boil over medium high heat until liquid is reduced to about 2
Tablespoons. Remove from heat and add tarragon and pepper. Whisk in
butter on tablespoon at a time blending thoroughly after each addition.
Place over low heat and continue whisking until sauce has thickened
slightly. Whisk in mustard. Set aside and keep warm. Prepare charcoal
grill. Drain chicken well. Grill three to four minutes on each side.
Arrange on heated platter. Garnish with lemon slices and parsley.
Serve warm sauce separately.
