1/2 c oil 1/4 c fresh lemon juice
1/2 t ground pepper 6 ea chicken breasts halves
3 T tarragon vinegar 1 x skinned and boned
2 T dry white wine 1 t dried tarragon
1/2 t white pepper 1 c butter
2 T strong dijon mustard 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.
