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

Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours.

Melt butter. Stir in lemon juice, garlic salt and tarragon. Place chicken on grill over medium coals; baste with butter sauce. Cover and grill 20 minutes. Remove cover and grill 30-35 minutes or until done, turning and basting every 10 minutes.