GRILLED CHICKEN WITH BUTTER SAUCE

	Contributed By:  Joy Peteros


	Ingredients:
	
	8 boneless chicken breast fillets
	Freshly ground black pepper
	Olive oil
	125g (4oz) unsalted butter, cut into pieces
	3 spring onions, finely chopped
	90ml (3fl.oz) dry white wine
	60ml (2fl.oz) balsamic vinegar
	3/4 tsp. dried tarragon
	2 tbsp. single cream


	Cooking Directions:

	1. Season chicken with black pepper, brush with oil and cook
	   on a preheated hot barbeque or under a grill for 6-8 mins
	   each side or until tender.  Place on a serving plate and
	   keep warm.

	2. Melt 30g butter in a small, heavy-based saucepan over
	   moderate heat.  Add spring onions and cook, stirring
	   until soft.  Add wine, vinegar and tarragon and bring to
	   boil.  Boil until almost all liquid evaporates.  Add
	   cream and boil, stirring for 30 seconds longer.

	3. Lower heat and gradually whisk in remaining butter pieces
	   until sauce is soft and creamy.  Strain sauce and season
	   to taste with salt and black pepper.  Spoon sauce over
	   chicken and serve.