4 Skinless Boneless Chicken Breast Halves

1/4 Tsp Salt

1/8 Tsp Freshly Ground Pepper Or To Taste

2 Tsp Margarine *Note

1 Tsp Scallion Finely Snip, Green

2 Tbsp Finely Chopped Fresh Parsley

1/3 C Dry White Wine

2 Tsp Dried Tarragon Or 2 T Fresh,

Finely Chopped

*NOTE: Original recipe used 2 T butter or margarine. I used 2 t and used the lower fat margarine.

Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2 inch thick. Season with salt and pepper.

Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley.

Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 T. Stir in fresh tarragon. Spoon over chicken.

This is excellent!!

Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com>