1 cup dry white wine
1/2 cup finely diced onions
2 teaspoons dried whole tarragon
2 tablespoons Dijon mustard
2 tablespoons honey
salt and pepper to taste
4 boneless, skinless chicken breast halves
1. In a small saucepan, reduce the white wine, onions and tarragon until half of the liquid is left.
2. Remove from heat and stir in mustard, honey, salt and pepper.
3. Coat chicken with honey-mustard sauce and grill for 5 minutes.
4. Turn chicken and baste with more sauce; cook until done. Serve with extra sauce on the side.