1 lb. chicken cutlets (boned, skinned breast)
2 tbsp. flour (or more)
1/2 tsp. dried tarragon (or more)
1/2 tsp. salt
1/8 tsp. pepper
2-3 tbsp. unsalted butter
3 tbsp. Martell Cognac (or other cognac or brandy)
1/4 c. chicken broth or bouillon
1/4 c. dry white wine
1 tbsp. lemon juice

Flatten chicken cutlets to about 1/4" thickness. Combine flour with tarragon, salt and pepper. Lightly dredge chicken pieces in mixture. Heat 2 tablespoons butter in a large skillet over moderate high heat. When butter stops foaming, add chicken cutlets and saute first side about 3 minutes, or until golden brown.

Turn chicken and brown second side; use a little more butter if necessary. Remove chicken to a heated platter. Add cognac to pan and ignite. Shake pan with flames to go out. Add broth, wine and lemon juice to pan. Cook, stirring to lift browned bits in pan, until liquid is reduced by about a third. Taste and correct seasoning. Spoon sauce over chicken and serve at once. 4 servings.

OPTIONAL: Sprinkle a small amount of flour and cold water (mixed) to give body to sauce.