1/2 c. Dijon mustard
1/4 c. balsamic or red vinegar
1/4 c. lemon juice
6 garlic cloves, minced
2 tbsp. herbs de provence (basil, rosemary and lavender flowers)
1 c. olive oil
4 chicken breasts

Pour over chicken and marinate at room temperature for 2 hours or in refrigerator 4 hours. Return chicken to room temperature before grilling.