Yield: 4 servings
|2 teaspoons||Dijon mustard|
|4||Boneless skinless chicken br|
|⅓ cup||Butter or margarine; melted|
|2 teaspoons||Lemon juice|
|2 teaspoons||Minced fresh tarragon; or|
|½ teaspoon||Dried tarragon|
|½ teaspoon||Garlic salt|
Recipe by: Taste of Home April/May 1995 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 3-5 minutes. Yield 4 servings.
Janie Thorpe, Tullahoma, Tennessee.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Converted by MM_Buster v2.0l.