4 chicken breasts, boned and skinned
1/3 c. vegetable oil
1/3 c. dry white wine
1 tsp. dried leaf tarragon
1 tbsp. honey
1 tsp. dry mustard
1 tbsp. soy sauce
1 tsp. salt
1/4 tsp. pepper

Using a meat mallet, slightly flatten chicken breast halves. Combine ingredients and pour over chicken, cover and refrigerate overnight.

Drain chicken reserving marinade. Place breasts on grill. Cook 5-10 minutes brushing with reserved marinade. Turn, brush again.