Grilled Chicken Dijonnais

Servings: 6
Ingredients:

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.

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