1/4 cup vegetable oil
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
6 skinless, boneless chicken breast h; alves
3 tablespoon tarragon vinegar
2 tablespoon dry white wine
1 teaspoon dried tarragon
4 tablespoon butter or margarine
2 tablespoon 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.
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