Chicken breasts, boned and skinned
1/3 c. olive oil, do not substitute
1/3 c. wine vinegar
2 tsp. sugar
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. tarragon leaves
1/4 tsp. rosemary
1/2 tsp. freshly ground pepper
1 clove garlic, minced

In pint jar, place olive oil, wine vinegar, sugar, mustard, salt, tarragon, and rosemary leaves, garlic, and black pepper. Cover and shake vigorously. Place chicken in Ziplock bag; add marinate. Marinate overnight in refrigerator.