Rinse chicken breasts, pat dry. In a sauce pan, melt butter and add remaining ingredients, stir.
Pour over chicken breasts, refrigerate for 2-4 hours to marinate.
Transfer to a pre-heated 350 convection oven and bake for 40 minutes.
Serve with Dijon-Tarragon sauce spooned over top. You can also spoon it over your vegetables as I have done in the photo with brussels sprouts.
This is a Phase I recipe and one of the easiest low carb chicken recipes.