Skinless chicken breast marinated in mustard, then basted with a tarragon-lemon sauce while grilling. I use bone-in breasts, so reduce the cooking time if you use boneless breasts. Prep time does not include the 2 hour marinating time.
garlic clove, minced (sometimes I use 2, depending on the size of the clove)
1⁄4 - 1⁄2
teaspoon salt (depending on size of your chicken breast halves)
Serving Size: 1 (98) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 199 g75 %
Total Fat 22.2 g34 %
Saturated Fat 11.7 g58 %
Cholesterol 87 mg
Sodium 354.8 mg
Dietary Fiber 0.2 g0 %
Sugars 0.1 g0 %
Protein 15.6 g
Spread mustard on both sides of the chicken and sprinkle with the black pepper. Cover and refrigerate 2 to 4 hours.
Prepare your grill for cooking the chicken over medium coals.
Melt the butter in a small saucepan over low heat; stir in the remaining ingredients. Cook, uncovered, over low heat for 5 minutes, stirring occasionally. Remove the sauce from the heat.
Baste the chicken with the sauce. Grill over medium coals for 50 to 55 minutes or until done (if your fire is too hot, it will dry out your chicken.) Turn and baste the chicken every 10 minutes with the remaining sauce.