1/4 cup vegetable oil
3 tablespoon tarragon vinegar
1/4 cup fresh lemon juice
2 tablespoon dry white wine
1/2 teaspoon freshly ground pepper
1 teaspoon dried tarragon
6 skinless -- boneless chicken
- breast halves
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. Marinate, turning occasionally, for
30 minutes. 2. 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. 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. Prep: 15 minutes Marinate:
30 minutes Cook: 10 minutes Source: "365 Ways to Cook Chicken, by
Cheryl Sedaker" Harper & Row, ISBN 0-06-015539-6
