Grilled Chicken Dijonnaise |
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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
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