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Directions: 1. Spread mustard on both sides of chicken and sprinkle with pepper.
2. Cover and refrigerate for 2-4 hours.
3. Melt butter; stir in lemon juice, garlic salt and tarragon.
4. Cook over low heat 5 minutes, stirring occasionally.
5. Place chicken on grill over medium coals; baste with sauce and grill 50 minutes to 55 minutes or until done, turning and basting every 10 minutes.
| Ingredients:
4 Pound(s) skinless, halves chicken breast
2 Dijon mustard
417/10000 Ounce(s) black pepper
4/23 Pound(s) butter
13/1250 Quart(s) lemon juice
1/12 Ounce(s) garlic powder
1 Bunch(s) whole tarragon |
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