2 tbsp. olive oil
2 lbs. chicken cutlets
2 lg. yellow onions, finely chopped
1 lb. sm. mushrooms, sliced
2 cloves garlic, minced
1 (1 lb.) can tomatoes, chopped
1/2 c. tomato sauce
3/4 c. dry white wine
1 med. bunch watercress
3/4 tsp. dried tarragon, crumbled
1/2 tsp. salt
1/4 tbsp. pepper

Heat the oil in deep skillet over moderately high heat for 1 minute. Salt and pepper chicken and saute for 6-7 minutes on both sides until golden brown. Add the onion and garlic and saute for 5 minutes. Add mushrooms for 3 more minutes. Add tomatoes, tomato sauce, wine, tarragon and chicken. Bring mixture to a boil and reduce heat to simmer and cover for 15 minutes.

Meanwhile, remove 2 inches of stems of watercress. Lay watercress on top of skillet mixture and heat until watercress is slightly limp. Serves about 6. Serve with your favorite pasta or rice.