8 split, deboned, skinless chicken breasts
2/3 c. butter
1 c. carrots, cut into strips
1 c. sliced fresh mushrooms
6 oz. pkg. frozen crab, thawed & drained
1/4 c. chopped fresh parsley
1/4 c. white wine or apple juice
1 tsp. salt
1/2 tsp. tarragon leaves
Paprika

In 10 inch skillet, melt butter over medium heat. Add chicken breasts and carrots. Cook over medium heat until chicken is lightly browned. Turn chicken breasts over. Add remaining ingredients except paprika. Stir to blend. Continue cooking over medium heat, stirring occasionally, until chicken breasts are fork tender. To serve, sprinkle each chicken breast with paprika. Yield 4-6 servings.