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    List of Ingredients

    2 teaspoons Dijon mustard
    4 chicken breast halves without skin
    1/4 teaspoon freshly ground black pepper
    1/3 cup butter or margarine
    2 teaspoons lemon juice
    1/2 teaspoon garlic salt
    1 teaspoon 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. Cook over low heat 5 minutes, stirring occasionally. Place chicken on grill over medium coals; baste with sauce, and grill 50 to 55 minutes or until done, turning and basting every 10 minutes. Yield: 4 servings.




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