Grilled Tarragon Chicken
4-6 chicken breast halves, boneless and skinless
1/3 cup olive oil
1/4 cup white wine
1/4 cup fresh lemon juice
2 tablespoons onion, minced
2 cloves garlic minced
1/4 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon tarragon, dried
Place chicken in a glass dish. Combine remaining ingredients and pour over chicken. Cover and allow to marinate in refrigerator for 4-8 hours. Preheat grill for medium-high heat. Remove chicken from dish and discarding marinade. Place chicken on a lightly oiled grill rack and cook for 5-6 minutes per side. When chicken no longer appears pink, remove from grill and serve.