Ingredients

1/4 cup vegetable oil

1/4 cup fresh lemon juice

1/2 teaspoon freshly ground pepper

6 skinless, boneless chicken breast halves

3 tablespoons tarragon vinegar

2 tablespoons dry white wine

1 teaspoon dried tarragon

4 tablespoons butter or margarine

2 tablespoons Dijon-style mustard

Preparation

  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 non-aluminium 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 baste frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken.