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1/2 cup oil [We use extra-virgin olive oil.]
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
add 2 or 3 cloves garlic, minced.]
8-ounce chicken breasts,
skinned and boned
tablespoons tarragon vinegar
tablespoons dry white wine
teaspoon dried tarragon
1/2 teaspoon white pepper
tablespoons (2 sticks) butter
tablespoons Dijon mustard
oil, lemon juice, garlic, if using, and pepper in a shallow dish.
chicken in the mixture to coat. Cover with plastic wrap and marinate
refrigerator 30 minutes.
combine vinegar and wine in heavy small saucepan and boil
heat until liquid is reduced to about 2 tablespoons.
Remove from heat and
add tarragon and white pepper. Whisk in butter
one tablespoon at a time,
blending thoroughly after each addition. Place
over [very!] low heat
and continue whisking until sauce has thickened
slightly. Whisk in
mustard. Set sauce aside and keep warm.
the chicken well and grill it 3-4 minutes on each side on charcoal
grill. Arrange on heated
platter. Garnish with lemon slices and parsley.
Serve sauce separately. Serves 6.
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