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.
-------------------------------BASTING SAUCE------------------------------- 2 tb Oil or melted butter 2 Cloves garlic, minced 3/4 c Tomato ketchup 2 ts Dried basil leaves 2 tb Lemon juice
Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on one side, brushing with basting sauce from time to time. Turn chicken over. Brush again with sauce. Grill chicken for another 12 to 15 minutes or until chicken is done and juices run clear when pierced with a fork. Serve immediately with crusty bread and a tossed green salad, tomatoes, and crispy baked potato wedges.