| 1/4 cup | Dijon mustard |
| 2 tablespoons | Fresh lemon juice |
| 1 1/2 teaspoons | Worcestershire sauce |
| 1/2 teaspoon | Dried tarragon |
| 1/4 teaspoon | Pepper |
| 4 | Boneless, skinless chicken breast halves |
Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.