1 tbsp. Dijon mustard
4 chicken breasts, skinned
1/4 tsp. ground pepper
1/3 c. butter
2 tsp. lemon juice
1/2 tsp. garlic salt
1 tsp. dried 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, baste with butter sauce. Cover and grill 20 minutes. Remove cover and grill 30 to 35 minutes or until done, turning and basting every 10 minutes.