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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine oil, lemon juice and pepper in shallow dish. Swirl chicken. | 2. in mixture to coat. Cover with plastic wrap and marinade in. | 3. frig 30 minutes. | 4. Meanwhile combine vinegar and wine in heavy small. | 5. sauce pan and boil over medium high heat until liquid is reduced. | 6. to about 2 tablespoons. Remove from heat and add tarragon and. | 7. pepper. Whisk in butter on tablespoon at a time blending thoroughly. | 8. after each addition. Place over low heat and continue whisking. | 9. until sauce has thickened slightly. Whisk in mustard. Set aside and. | 10. keep warm. | 11. Prepare charcoal grill. Drain chicken well. Grill three. | 12. to four minutes on each side or until done. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tarragon vinegar	3	tablespoons		-	-	-	-
white wine	2	tablespoons		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
dijon mustard	2	tablespoons		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
chicken breast	6		skinned boned	4681.0788	0.0	567.4447	251.7441
tarragon	1	teaspoon	dried	1.77	0.3013	0.1366	0.0434
butter	1	cup		1368.0	62.856	42.744	115.2
lemon	1		sliced	1.2808	0.4116	0.0486	0.0132
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.