Chicken with Red Pepper Sauce

To Prepare (cont.)

Combine mustard, 2 tablespoons lemon juice and 1/2 of basil. Spread mixture on both sides of chicken breasts. Cover and refrigerate for 2 hours or overnight.

In a separate bowl, mix garlic, olive oil and 2 tablespoons lemon juice. Broil chicken until tender, turning occasionally, 4 to 6 inches from heat (5 minutes per side). Baste with olive oil mixture while cooking.

For sauce: In a blender or food processor, blend red peppers, jalapeno, chicken broth, wine, remaining basil and salt until smooth. Transfer mixture to a medium saucepan and heat to boiling, stirring until reduced to 3/4 cup. Whisk in butter and reduce heat.

To serve, place heated tortillas on each plate. Top with chicken breasts and pepper sauce and finish with scallions or chopped cilantro.

SERVES: 4