I think I'm gonna make this for dinner tonight. Served with nice,
bland rice.

* 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 -- or apple juice
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"

--
Change "invalid" to JamesBond's agent number to reply.