6 boneless chicken breast halves
3 tbsp. butter
2 cloves garlic, minced
1 tsp. dried tarragon
1 c. milk (or cream)
3/4 c. grated Parmesan cheese
1/4 tsp. salt
1/2 c. dry white wine
1/4 tsp. hot sauce
1 lb. angel hair pasta, cooked

Lightly pound chicken between pieces of waxed paper. Saute in butter over medium high heat, about 1 minute on each side. Add garlic, tarragon, milk, Parmesan cheese, salt, wine, and hot sauce. Stir until blended; cook over medium heat until chicken is done and sauce is slightly reduced, about 15 minutes. Serve over angel hair pasta. Serves 6.