1 1/2 c. mayonnaise
1/2 c. chopped onions
1/3 c. lemon juice
2 cloves garlic, minced, if desired
2 tsp. dry tarragon

Salt and pepper 24 sheets phyllo dough 1 1/3 c. butter (only), melted 1/3 c. Parmesan cheese, sprinkle over top before baking

Make sauce and set aside.

Sprinkle each breast with salt and pepper. Butter one sheet of phyllo and lay second sheet on top and then butter that one. Place 1 tablespoon sauce on each side of chicken breast. Place chicken in one corner of phyllo, fold dough over chicken - then fold sides over and roll up to form a package. Paint with butter entire package. Place on ungreased baking sheet. Bake at 375 degrees, 30 to 45 minutes.

If desired, freeze after buttering all sides on cookie sheet and then place in individual baggies. Thaw completely before baking, about 6 hours. Great to make ahead for entertaining.

Serve plain or with the following mushroom sauce. Serves 4. 1/2 c. marsala wine (or chicken broth) 1 1/2 c. whipping cream

In saucepan combine mushrooms and wine on high heat. When hot, tilt pan and ignite wine. When flames subside boil until liquid is reduced by one half. Add cream and reduce to sauce like consistency. Season with salt and pepper.