3/4 cup (180 ml) 2% m.f. plain yogurt

3 tablespoons (45 ml) grainy mustard

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) chopped fresh tarragon

4 skinless and boneless chicken breasts

Salt and pepper

1 onion, chopped

1 tablespoon (15 ml) olive oil

2 tablespoons (30 ml) chopped fresh chives

Preheat the oven to 230 °C (450 °F).

In a bowl, combine the yogurt, mustard, tarragon and chicken. Season with salt and pepper. Marinate in the refrigerator for 1 hour. Place the chicken in baking dish.

In a skillet, brown the onion in the oil. Place on the chicken. Bake for 30 minutes, uncovered.

Slice and serve on a salad. Sprinkle with chives.

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