4 whole chicken breasts, halved, skinned and boned (about 2 lb.)
2 c. dry white wine
1/2 tsp. dried tarragon leaves
1 tsp. salt
2 (10 oz.) pkg. frozen asparagus spears

SAUCE:

1 c. mayonnaise
2 tbsp. dairy sour cream
:
8 radishes, washed and sliced

1. Wipe chicken breasts with damp paper towels.

2. In large skillet, combine wine, tarragon, and salt. Add chicken breasts. Bring to boiling; reduce heat, and simmer, uncovered, 10 minutes, turning once.

3. Remove chicken breasts and liquid to shallow dish. Refrigerate, covered, 2 hours until chilled.

4. Meanwhile, cook asparagus according to package directions; drain. Refrigerate, covered, until needed.

5. Make sauce: in small bowl, combine mayonnaise and sour cream; mix well.

6. To assemble: remove chicken breasts from liquid; reserve liquid.

7. Spread thick layer of sauce on each breast. Arrange on platter, overlapping. Decorate with sliced radishes.

8. Add reserved cooking liquid to rest of sauce; mix well. Arrange asparagus spears on platter. Pass sauce. Makes 6 to 8 servings.