- Carol Welte
- 1/4 cup (60 ml) Dijon mustard
- 1 tsp (5 ml) dried tarragon
- 1/4 cup (60 ml) honey
- 2 tbsp (30 ml) white wine vinegar
- 2 tsp (10 ml) olive oil
- salt and pepper to taste
- Combine mustard and tarragon in medium bowl; mix well.
- Gradually blend in honey.
- Whisk in white wine vinegar, olive oil, salt and pepper.
- Marinate chicken several hours.