Grilled Chicken Breasts with Tarragon Butter

 by: Peter Lenkefi

Grilled Chicken Breasts with Tarragon Butter

• 4 Chicken breasts

• 1 tb Tarragon

• 1/3 c Olive oil

• 1/4 c Lemon juice

• Salt and pepper to taste

Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout.

Mix oil and lemon in a bowl with tarragon.

Marinade chicken for one hour. Remove and eliminate excess drippings.

Cook over medium heat grill. Season with salt and pepper.

Turn chicken often and baste with leftover marinade.

Serves 4.