4 servings; preparation time, 25 minutes.

2 tbsp. flour
1/2 tsp. dried tarragon, divided
1/2 c. egg substitute
1 1/4 c. fine bread crumbs
4 skinless and boneless chicken breast halves
4 tsp. olive oil
Freshly ground black pepper to taste
3/4 c. low-sodium chicken broth
1/4 c. Marsala
1 med. clove garlic, peeled and minced
1 med. shallot, peeled and minced
1/2 tsp. arrowroot mixed with 2 tsp. water

1. Combine flour and 1/2 teaspoon tarragon on plate. Put egg substitute and bread crumbs on separate plates.

2. Separate tenderloins from the back of breasts. Dredge tenderloins and breasts separately in flour, then egg substitute and crumbs.

3. In nonstick skillet heat 1 teaspoon olive oil over medium heat. Cook half of chicken for 5 minutes (4 minutes for tenderloins), turn, add second teaspoon of oil and continue cooking 5 minutes for breasts, 4 minutes for tenderloins or until chicken is done. Grind freshly ground black pepper over chicken. Remove from skillet and keep warm. Repeat with remaining oil and chicken.

4. Combine broth, Marsala and remaining 1/4 teaspoon tarragon. Place garlic and shallot in hot pan with about 1/4 of broth mixture; boil 2 minutes. Pour in remaining broth mixture and boil for a few minutes until slightly thickened. Add arrowroot mixture and stir 1 minute. Add a few grindings of black pepper; adjust seasonings.

5. Pour sauce over chicken and serve.