These chicken breasts are cooked with tarragon, chicken broth, a little white wine, and heavy cream.

It's a simple recipe, and one the whole family will enjoy. This chicken is delicious with rice or pasta and a salad. Ingredients:

6 boneless chicken breast halves salt and pepper 1/4 cup all-purpose flour 1/4 cup butter 1 tablespoon finely chopped onion 1/4 cup dry white wine 1/2 teaspoon dried tarragon 1/4 cup chicken broth 1/4 cup heavy cream

Preparation: Sprinkle chicken breast halves with salt and pepper; dredge with flour. Set aside remaining flour.

In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides, Remove chicken; keep warm. Add onion to skillet and saut for 1 minute.

Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.

Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook until tender, about 20 to 25 minutes. Remove chicken breasts to a hot platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts. Serves 6