2-3 whole chicken breasts (boned, halved & skinned)
1/4 c. flour
4 tbsp. butter
1 tbsp. chopped onion
1/4 c. dry white wine or cooking wine
1/2 tsp. dried tarragon
1/4 c. chicken broth
1/4 c. cream or milk

Sprinkle the chicken breasts with salt and pepper. Dredge them with flour and reserve remaining flour. Brown chicken in 3 tablespoons butter and transfer to heated platter. Saute onion briefly. Add wine and cook over high heat until nearly evaporated, scraping loose any brown particles. Add reserved flour and stir to make thick paste. Stir in tarragon and chicken broth.

Return chicken to skillet, cover and cook until tender; about 25 minutes. Transfer chicken to heated platter and keep hot. Add cream or milk and 1 tablespoon butter to skillet, heat while stirring, and then pour over chicken. This goes well with brown rice and carrots.