Grilled Honey Mustard Chicken
3/4 Cup Dijon Mustard
2 Tablespoons Honey
1/4 Teaspoon Cayenne Pepper
1/4 Cup Sour Cream
1 Teaspoons 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 (Optional)
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, For tender, juicy meat, grill quickly over high heat, then brush with honey-mustard mixture. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds if desired. Serve with mustard mixture on the side.
*Note: If using almonds: Toast the almonds in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes.