4-6 chicken breasts
1/4 c. flour
1 tbsp. season salt
1/2 tsp. black pepper
1/4 tsp. paprika
1/4 c. butter
1 tsp. brandy extract
2 tsp. instant minced onion
1 tsp. tarragon leaves
1/2 c. dry white wine or water

Dredge breast with mixture of flour, salt, pepper and paprika. Brown in hot butter. Sprinkle browned chicken with brandy extract, onion and tarragon leaves. Add wine or water. Cover and simmer 45 minutes or until tender.