Grilled Chicken Dijonnaise

• 14 cup vegetable oil
• 14 cup lemon juice
• 12 teaspoon black pepper
• 6 boneless skinless chicken breast halves
• 3 tablespoons tarragon vinegar
• 2 tablespoons dry white wine
• 1 teaspoon dried tarragon
• 4 tablespoons butter
• 2 tablespoons dijon-style mustard

1. In a shallow dish, combine oil, lemon juice, and pepper.
2. Add chicken and turn to coat with marinade.
3. Marinate, turning occsionally, for 30 minutes.
4. Meanwhile, combine vinegar, wine and tarragon in a saucepan; boil until reduced to about 2 tablespoons.
5. Reduce heat to low, add butter and mustard, stirring until butter melts.
6. Set aside, but keep warm.
7. Drain chicken well.
8. Grill or broil over medium heat, turning once, and basting frequently with mustard sauce, until just cooked through, about 5 minutes per side.

vegetable oil, lemon juice, black pepper, chicken, tarragon vinegar, white wine, tarragon, butter, mustard

Taken from www.food.com/recipe/grilled-chicken-dijonnaise-337273 (may not work)