2 whole chicken breasts, skinned, boned, halved & flattened with excess fat removed
1 sm. carrot, peeled, cut like match sticks
2 sm. onions, peeled, cut in half
1 sm. zucchini, cut in quarters
4 cleaned mushroom caps without stems
4 cherry tomatoes or 2 sm. tomatoes, cut in half
1/2 tsp. tarragon
1/2 c. flour
1 c. white wine or chicken stock

Lay floured chicken breasts in the casserole dish. Around the chicken add all the prepared vegetables, carrots, onions, tomatoes, mushrooms and zucchini. Sprinkle with tarragon. Add wine or chicken stock. Cover the casserole dish and bake in a preheated 425 degree oven for 20 minutes. Remove from oven. With a large spoon, remove chicken to heated plates. Spoon on the vegetables and wine sauce. The sauce will thicken because of the flour.