Shelly's Recipe

SAUCY TARRAGON CHICKEN

Category: Chicken

1/4 cup flour
1/4 tsp salt and paprika
1/8 tsp pepper
3 boneless, skinless chicken breasts
1/2 cups julienne carrots
2 tbsp butter
1/2 tsp each dried tarragon and salt
1/2 cup dry white wine
3 small zucchini, cut into 1/2 inch slices
12 small whole mushrooms
1/2 cup cold water

Mix flour, 1/4 teaspoon salt, paprika and pepper. Coat chicken with flour mixture; reserve remaining flour mixture. Heat margarine in 10 inch skillet over medium heat until hot. Cook chicken in margarine, turning once, until light brown, about 5 minutes on each side. Add carrots, tarragon, 1/2 teaspoon salt and the wine. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Add zucchini and mushrooms. Cover and simmer until carrots are tender and chicken is done, about 10 minutes longer. Remove chicken and vegetables to warm platter with slotted spoon; keep warm. Stir 1 tablespoon of the remaining flour mixture into water; stir into wine mixture in skillet. Heat to boiling. Boil and stir 1 minute. Serve over chicken and vegetables. Serves 4