2 lg. carrots, cut in Julienne strips
2 stalks celery, cut in Julienne strips
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
4 boneless, skinless chicken breasts
1/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1/2 to 3/4 tsp. dried tarragon
1/2 c. dry white wine

Cook carrots and celery in boiling water until crisp-tender; drain, return to pan. Stir in 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper, set aside. Place each piece of chicken between two sheets of wax paper and flatten. Combine flour, 1 teaspoon salt and 1/4 teaspoon pepper, dredge chicken in flour mixture. Melt 1/4 cup butter in large skillet over medium heat. Add chicken, cook 3 to 4 minutes on each side until golden brown. Remove chicken, reserve drippings in skillet. Drain chicken on paper towels; keep warm. Add tarragon and wine to pan drippings, stir well. Arrange vegetables on individual plates, place chicken on top of vegetables. Spoon wine sauce over vegetables and chicken. Serves 4.