To toast the almonds, place in a dry skillet over medium heat, shaking occasionally, until golden, about 5 minutes.
Grilled Honey Mustard Chicken
3/4 c. Dijon mustard
2 Tbsp. honey
1/4 tsp. cayenne pepper
1/4 c. sour cream
2 tsp. fresh tarragon (I used about 1/2 - 3/4 tsp of dried)
4 boneless, skinless chicken breasts (about 1 1/2 lbs.) pounded to 1/2 inch thickness
1/4 c. sliced almonds, toasted (see note)
Combine mustard, honey, and cayenne pepper in a bowl. Transfer 1/2 c. mustard mixture to a separate bowl and stir in sour cream and tarragon: set aside.
Pat chicken dry with paper towels and season with salt and pepper. Grill over hot fire until cooked through, 2 to 4 minutes per side. Transfer chicken to platter, brush with remaining mustard mixture, and sprinkle with almonds. Serve, passing sour cream mixture separately.