Preparation time: 20 to 25 minutes. Cooking time: about 20 minutes. Serves: 4.

1 1/2 lbs. boned, skinned chicken breasts, halved
1 tsp. salt
1/2 tsp. freshly ground pepper
4 tbsp. butter
2 tbsp. minced green onion
2 tbsp. Irish whiskey or 1 tbsp. fresh lemon juice
1 c. whipping cream
1 tsp. dried tarragon leaves
Chopped parsley or green onions, for garnish
Paper-thin lemon slices, for garnish (opt.)

1. Place chicken pieces between sheets of plastic wrap. With flat side of mallet, pound lightly. Sprinkle with salt and pepper.

2. In a skillet, melt 1 tablespoon butter over medium-high heat. Add onion and just enough chicken to fill pan without crowding. Cook about 3 minutes, turning once, until chicken is browned. Remove. Keep warm. Repeat steps until all chicken is cooked.

3. To the skillet, add Irish whiskey. Scrape up brownings. Boil 1 to 2 minutes until liquid evaporates. Add juices collected from cooked chicken, cream and tarragon. Boil until thickened, 3 to 5 minutes.

4. Reheat chicken to serving temperature. Remove chicken to serving platter. Spoon sauce over chicken. Garnish as desired.

Good served with: Buttered noodles, steamed baby carrots, chilled white wine, if desired.

HEALTH NOTE: To reduce fat and cholesterol, substitute evaporated skim milk for the whipping cream.