Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Oil 2 T Dry white wine
1/4 c Fresh lemon juice 1 t Dried tarragon
1/2 t Ground pepper 1/2 t White pepper
6 ea Chicken breasts halves 1 c Butter
3 T Tarragon vinegar 2 T Strong dijon mustard
1 x Skinned and boned 1 x Emon slices parsley

Combine oil, lemon juice and pepper in shallow dish.
Swirl chicken in mixture to coat. Cover with plastic wrap and
marinade in frig 30 minutes.
Meanwhile combine vinegar and wine in heavy small sauce pan and
boil over medium high heat until liquid is reduced to about 2
Tablespoons. Remove from heat and add tarragon and pepper. Whisk in
butter on tablespoon at a time blending thoroughly after each
addition. Place over low heat and continue whisking until sauce has
thickened slightly. Whisk in mustard. Set aside and keep warm.
Prepare charcoal grill. Drain chicken well.
Grill three to four minutes on each side.
Arrange on heated platter. Garnish with lemon slices and parsley.
Serve warm sauce separately.

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