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Grilled Chicken Dijonnaise

 1/4 c Vegetable oil
1/4 c Fresh lemon juice
1/2 ts Freshly ground pepper
6  Skinless, boneless chicken
 -breast halves
3 tb Tarragon vinegar
2 tb Dry white wine
1 ts Dried tarragon
4 tb Butter or margarine
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

Keywords: Chicken, Barbecue

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