2 lg. chicken breasts, split, skinned and boned
2 tbsp. butter
1/2 tsp. salt
1 tsp. tarragon
2/3 c. dry vermouth (wine or sherry)
2 thin lemon slices (lemon juice if necessary)
Chopped parsley

30 minutes before serving, cut chicken breast into 10-12 strips. In skillet or Wok with high heat and butter, cook chicken, salt, and tarragon for 3 minutes, stirring occasionally. Add dry vermouth and lemon slices; cover and cook 5 minutes. Sprinkle with parsley. (Add water if necessary).