4 chicken breast halves (skinned & deboned)
2 Tbsp Dijon mustard
2 Tbsp garlic (finely chopped)
1 Tbsp tarragon (dried)
1 tsp lemon juice
Preheat grill to medium heat and lightly oil grate.
In a small bowl whisk the mustard, garlic, tarragon, honey, and lemon juice. Pat chicken breasts dry with a paper towel then coat one side of each breast with mustard sauce.
Place chicken, coated side down, on the grill; pour over remaining sauce and close the lid. Turn chicken after 10 minutes. Cook chicken breasts for 20 minutes, until no longer pink in the centre and juices run clear.
Cooks in: 1 hour
Pairs well with Survivor Wild Yeast Chardonnay.