To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.

To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.

To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.

Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.

I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving. I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.