I offer the following:

Skip the onion, substitute shallot, sliced into thin rings. Prepare
in advance and set asside. I use 1-2 shallots per 2 person
preparation.

You don't need cornstarch. Dust the chicken with a bit of
AP flour or Wondra before sauteeing.

Put wine, lemon juice, dried tarragon, into meassuring
cup. One cup total rpe 2 people is about right. 1 part
lemon juice 2 parts wine. Nuke on beverage setting.
Put next to stove.

Lighten up by using olive oil or EVOO/butter mix.

Sautee quickly, move chicken aside, drop in
sliced shallot, sautee until limp but not brown,
add hot wine mixture, scrape pan to deglaze,
let simmer for 1 minute. Serve. Sides: Brocilli,
Baked potato, with a baguette, white wine.
I prefer a Chenin Blanc, but a Chablis will do.

It's a never fail dish that you can prepare late
at night without gremlins messing up your
sleep.

I've been making this since the early '80's.
Learned it at a 4-star eatery in New Haven, CT.

HTH

Alex


On Thu, 08 Jan 2009 00:17:34 -0600, Damsel in dis Dress
> wrote:

>As requested our favorite talking doll ...
>
>
> * Exported from MasterCook *
>
> Tarragon Chicken
>
>Recipe By :Carol Peterson
>Serving Size : 4 Preparation Time :0:00
>Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 tablespoon butter
> 4 large chicken breasts -- 1-inch pieces
> 1 medium onion -- finely chopped
> 1 large garlic clove -- minced
> 2 tablespoons fresh parsley leaves -- chopped
> 1 1/2 tablespoons fresh chives -- chopped
> 4 1/2 tablespoon tarragon leaves -- dried
> 1 cup dry white wine
> 1 tablespoon lemon juice
> 1/4 teaspoon salt
> 1/8 teaspoon black pepper -- freshly ground
>
>1. Melt butter in a large frying pan over medium-high heat.
>2. Brown chicken pieces lightly on all sides.
>3. Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
>longer, or until onion is limp.
>4. Stir in all remaining ingredients and bring to a boil. Lower heat
>and simmer, covered, for 10 minutes.
>5. Remove cover and simmer for 10-15 minutes longer, or until chicken
>is just tender.
>6. Add cornstarch to thicken.
>7. Serve over rice.
>
>
>Source:
> "based on a recipe in _Don't Tell 'Em It's Good for 'Em_ by Nancy
>Baggett, Ruth Glick, & Gloria Kaufer Greene"