2 whole boneless chicken breasts, cut in half lengthwise
4 tbsp. flour
1/4 tsp. dried tarragon
1/8 tsp. ground black pepper
2 tbsp. olive oil
1/4 c. onion, finely chopped
1 clove garlic, minced
1 c. low salt chicken broth
1/4 tsp. dried tarragon
1/2 c. nonfat evaporated milk
2 tsp. cornstarch mixed in 2 tsp. water
1 tbsp. Dijon mustard
1 tbsp. parsley, chopped

Cut each chicken piece in half again crosswise. Place between plastic wrap and pound with meat mallet to 1/4 inch thickness. In a shallow dish, combine 4 tablespoons flour, 1/4 teaspoon tarragon, 1/8 teaspoon pepper; coat chicken in flour mixture.

In non-stick skillet, heat 1 tablespoon olive oil over medium heat. Add chicken in 2 batches and saute about 2 minutes on each side. Remove from pan and keep warm in oven. Saute onion and garlic in skillet. Add chicken broth, 1/4 teaspoon tarragon, and nonfat evaporated milk to hot pan. Bring to a boil, then reduce heat and simmer approximately 5 minutes.

Add dissolved cornstarch, Dijon mustard, and any juices that may have accumulated around cooked chicken. Simmer 2 minutes to thicken slightly. Do not over cook or sauce will separate. Pour sauce over chicken and garnish with parsley. Serves 4.