2 tsp. Dijon mustard
4 chicken breast halves, skinned
1/4 tsp. ground pepper
1/3 c. butter
2 tsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried whole tarragon

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate for 2-4 hours. Melt butter; stir in lemon juice, garlic salt and tarragon. Cook over low heat 5 minutes, stirring occasionally.

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.