1 lg. chicken, cut up, or 6 pieces
Salt, pepper and garlic powder
4 tbsp. butter
1 (4 oz.) can whole mushrooms, drained
2 tsp. tarragon
3/4 c. dry white wine (or cooler)

Season chicken with salt, pepper, and garlic powder. Heat butter in skillet. Add chicken and saute until golden. Remove chicken and add mushrooms. Saute 2-3 minutes. Return chicken to skillet and sprinkle with tarragon. Add wine. Bring to a boil, cover and cook 25 minutes or until tender. Serves 4.