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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup vegetable oil

  3. 1/4 cup fresh lemon juice

  4. 1/2 teaspoon freshly ground pepper

  5. 6 chicken breast halves

  6. -- skinless -- boneless 3 tablespoons tarragon vinegar

  7. 2 tablespoons dry white wine

  8. 1 teaspoon dried tarragon

  9. 4 tablespoons butter or margarine

  10. 2 tablespoons style-style mustard

Instructions Jump to Ingredients ↑

  1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade.

  2. Marinate, turning occasionally, for 30 minutes.

  3. Meanwhile, combine vinegar, wine, and tarragon in a small non-aluminum 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.

  4. Drain chicken well.

  5. Grill 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.

  6. Source: 365 Ways to Cook Chicken, by Cheryl Sedaker

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