Grilled Chicken Breast With Tarragon-Lemon Sauce - cooking recipe

Ingredients

2 teaspoons Dijon mustard
4 chicken breast halves, Skinned
1/4 teaspoon black pepper, freshly ground
1/3 cup butter
1 teaspoon dried whole tarragon
2 teaspoons lemon juice
1 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)

Preparation

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.