Recipe by: Taste of Home April/May 1995 Spread mustard on both sides of chicken; sprinkle with pepper. Cover and refrigerate at least 2 hours. COmbine butter, lemon juice, tarragon and garlic salt. Grill chicken over hot coals until juices run clear, basting with butter mixture during last 3-5 minutes. Yield 4 servings.
Janie Thorpe, Tullahoma, Tennessee.