1/4 c. chopped celery
1/4 c. chopped peeled carrots
1/4 c. chopped onion
1/4 c. chopped cauliflower
1 (13 3/4 oz.) can chicken broth
1/2 c. white wine
1/2 c. tarragon, crushed
1 (10 oz.) pkg. frozen spinach leaf, cooked & drained
4 whole chicken breasts (split, poached & skinned)

Combine celery, carrots, onion, cauliflower and 1/2 cup broth in a blender container. Puree several seconds. Pour into a saucepan and add remaining broth, wine and tarragon. Boil gently for about 20 minutes or until liquid is reduced and sauce has thickened. Return to blender and puree until the consistency is smooth. Place spinach leaves on serving platter. Arrange chicken breasts on top and pour sauce over. Serves 8. Calories 120 per serving.