1/2 c. butter
8 (5 to 6 oz.) skinless, boneless chicken breast halves
2 med. carrots, cut in 2 x 1/4 inch strips
1 c. sliced fresh mushrooms
1 (8 oz.) pkg. frozen crab, thawed, drained and cut into chunks (do not use canned crab)
1/4 c. chopped fresh parsley
1/4 c. white wine or apple juice
1 tsp. salt
1/2 tsp. tarragon leaves
Paprika for garnish

In heavy skillet melt butter over medium heat. Add chicken breasts and carrots. Cook until chicken is lightly browned on both sides. Add mushrooms, crab, parsley, wine, salt and tarragon; stir to blend. Continue cooking over medium heat, stirring occasionally, until fork tender. Remove to platter and sprinkle each breast with paprika. 4-6 servings. May prepare partially ahead.