4 boneless, skinless chicken breasts
Salt and freshly ground pepper
Tarragon Sauce
¼ cup each: light sour cream and light mayonnaise
1 tablespoon Dijon mustard
2 teaspoons dried tarragon leaves or tablespoons fresh
1 green onion, finely chopped
Fresh tarragon for garnish, optional
1 Remove excess fat from chicken and discard. Sprinkle lightly with salt and pepper.
Chicken
2 Preheat grill on medium. Place chicken on lightly oiled grill rack (I use the disposable aluminum foil grilling pan)
3 Close lid and grill for about 8 minutes per side or until chicken is no longer pink and juices run clear when pierced and an instant-read meat thermometer registers 165F; turn once.
Remove from grill and cover loosely for 5 minutes before serving.
Sauce
4 Combine sour cream, mayonnaise, mustard, tarragon and green onion.
5 Place a spoonful of sauce over each chicken breast and garnish with fresh tarragon, if using.
Make 4 servings