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.

Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes