gatheringspot

I got this recipe from America's Test Kitchen. It looks super. I only buy chicken breasts, usually boneless, so I will be trying this soon. Not sure what I can do about the tarragon leaves

Grilled Honey Mustard Chicken

Boneless chicken breasts can get dry on the grill. For tender, juicy meat, we grill ours quickly over high heat, then brush them with a honey-mustard mixture. Sprinkle toasted almonds on top for added crunch. Toast the almonds in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes. This recipe can also be made in a grill pan over high heat.

Serves 4

3/4 cup Dijon mustard
2 tablespoons honey
1/4 teaspoon cayenne pepper
1/4 cup sour cream
2 teaspoons chopped fresh tarragon leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded 1/2 inch thick
Salt and pepper
1/4 cup sliced almonds, toasted

Combine mustard, honey, and cayenne in bowl. Transfer 1/2 cup mustard mixture to separate bowl and stir in sour cream and tarragon; set aside.
Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds. Serve, passing sour cream mixture separately.

That sounds delicious! Tarragon has a rather strong scent (anise seeds would do), but dried tarragon is too different from fresh. Any fresh leaves might work, including basil, which would be easier to find and not quite as strong, of course.