4 boneless, skinless chicken breasts
2 tsp. Dijon mustard
1/4 tsp. black pepper
2 tbsp. butter
2 tsp. lemon juice
1/2 - 1 tsp. minced garlic
1 tsp. dried tarragon

Wash chicken pieces. Pat dry. Spread mustard on both sides of chicken and sprinkle with pepper; cover and refrigerate 1 to 4 hours. Melt butter and stir in lemon juice, garlic and tarragon. Place chicken on grill. Baste with sauce. Grill until done, approximately 15 to 20 minutes, turning and basting frequently. Makes 4 servings.