Grilled Tarragon Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
dijon mustard
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
butter
or margarine, |
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | teaspoons |
tarragon leaves
minced |
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ½ | teaspoon |
garlic salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
dijon mustard
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
butter
or margarine, |
|
| 1E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
tarragon leaves
minced |
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 2.5 | ml |
garlic salt
|
|
Directions
Spread mustard on both sides of chicken; sprinkle with pepper.
Cover and refrigerate at least 2 hours.
COmbine butter, lemon juice, tarragon and garlic salt.
Grill chicken over hot coals until juices run clear, basting with butter mixture during last 3 to 5 minutes.
