1 lb. boned chicken, cut in pieces
1 green pepper, chopped
1 Bermuda onion, chopped
1/2 lb. asparagus spears, cut in 2 inch pieces
1/2 lb. string beans, sliced
3/4 c. chicken broth
1 tsp. dried tarragon leaves
Salt, pepper and garlic salt to taste
1 tbsp. cornstarch
1/4 c. dry white wine
4 tbsp. olive oil

In large skillet heat 2 tablespoons olive oil and add chicken. Stir fry for 5 minutes. Remove chicken from skillet. Add remaining oil to skillet. Add chopped onion and green pepper and stir fry 1 minute. Return chicken to skillet and add broth and tarragon. In small bowl stir together cornstarch and wine until smooth and add to skillet. Stir constantly. Bring to boil over medium heat and cook 1 minute. Serves 4.