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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