8 (4-6 oz.) boneless chicken breasts
3 tbsp. vegetable oil
3 tbsp. butter
1/4 c. flour
3/4 c. skim milk
3/4 c. chicken broth
1 1/2 c. white wine
1 tbsp. tarragon leaves
1 1/2 c. sliced mushrooms

Saute chicken 5-7 minutes each side in oil and butter, until tender and lightly browned. Remove from pan and keep warm. Blend flour with pan drippings and cook 2 minutes. (Don't over brown.) Add liquid and cook over medium heat, stirring constantly, until thick. Add mushrooms and tarragon. Return chicken to pan and simmer 2-3 minutes in sauce.