Grilled Chicken Breasts
|Dijon mustard||2 Teaspoon|
|Chicken breast halves||4 , skinned|
|Freshly ground pepper||1⁄4 Teaspoon|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Dried whole tarragon||1 Teaspoon|
|Lemon juice||2 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
Spread mustard on both sides of chicken, and sprinkle with pepper.
Cover and refrigerate 2 to 4 hours.
Melt butter in a small saucepan over low heat; stir in remaining ingredients.
Cook, uncovered, over low heat 5 minutes, stirring occasionally.
Remove sauce from heat.
Baste chicken with sauce.
Grill over medium coals 50 to 55 minutes or until done.
Turn and baste every 10 minutes with remaining sauce.