Grilled Chicken Dijonnaise

    1/4 c  Vegetable oil                       3 tb Tarragon vinegar
    1/4 c  Fresh lemon juice                   2 tb Dry white wine
    1/2 ts Freshly ground pepper               1 ts Dried tarragon
      6    Skinless, boneless chicken          4 tb Butter or margarine
           -breast halves                      2 tb Dijon-style mustard

  1. In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and
  turn to coat with marinade. Marinate, turning occasionally, for 30 minutes.

  2. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum
  saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low,
  add butter and mustard, and stir until butter melts. Set sauce aside; keep
  warm.

  3. Drain chicken well. Grill or broil over medium heat, turning once, and
  basting frequently with mustard sauce, until just cooked through, about 5
  minutes a side. Be careful not to overcook chicken. Serves 6.