3/4 c. hot water with 1 tsp. instant chicken bouillon granules
1/4 c. dry white wine
3-4 tsp. Dijon style mustard
1/2 tsp. dried basil
1/4 tsp. dried tarragon
8 med. skinned, boneless chicken breasts halves
Spray coating for skillet

In a small bowl, combine first 5 ingredients. Spray non-stick coating on skillet and heat to medium heat. Add chicken and brown until golden, 2 minutes per side. Remove from heat and carefully add bouillon mixture. Reduce heat. Simmer, covered, about 5 minutes or until chicken is done.

Serve with tiny new red-skinned potatoes to absorb the sauce. Sauce stays in refrigerator or can be frozen for next use. Serves 4.