Ingredients
2 tablespoons fresh tarragon, chopped
3-4 tablespoons Dijon mustard
3-4 boneless, skinless chicken breasts, sliced into cutlets or not, as desired

Instructions
1. Toss chicken with tarragon and mustard. Cover and refrigerate for an hour.

2. Using a grill, griddle, or grill pan cook for 5-10 minutes a side, depending on thickness of meat.  



Comments
This recipe is from the 10th Anniversary Edition of Mark Bittman’s How to Cook Everything.  Nice, simple, quick and flavorful.  The tarragon and mustard go very well together.  

Shown here with Herbed Summer Squash and Potato Torte with Parmesan.