Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Vegetable oil

  2. 1/4 cup 59ml Fresh lemon juice

  3. 1/2 teaspoon 2 1/2ml Freshly ground pepper

  4. 6 Chicken breast halves skinless boneless

  5. 3 tablespoons 45ml Tarragon vinegar

  6. 2 tablespoons 30ml Dry white wine

  7. 1 teaspoon 5ml Dried tarragon

  8. 4 tablespoons 60ml Butter or margarine

  9. 2 tablespoons 30ml Style-style mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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