1 bunch of watercress, minced
1/2 tsp. dried tarragon or 1 1/2 tsp. fresh
1 stick butter
8 boneless, skinless chicken breasts, flattened
8 sheets of phyllo

Blend watercress, tarragon, butter and divide into eighths. Place on each chicken breast and fold over. Wrap each breast in one sheet phyllo and brush with melted butter. Bake at 400 degrees for 20 minutes.

SAUCE:

1 can cream of mushroom soup
1 c. sour cream
1/4 c. sherry