3 whole chicken breasts, split (remove skin)
3 lg. carrots, peeled and sliced Julienne style
3 med. onions, sliced thin
4 stalks celery, sliced thin
1 stick butter
1 1/2 tsp. tarragon
1/2 c. cooking Sherry (Holland House works well)

Butter 9 x 13 inch baking dish. Melt butter, wine and tarragon in a large Dutch oven. Add carrots, celery, and onion. Cover and simmer for 20 minutes. Arrange chicken in baking dish while these are simmering. Pour vegetables and juice over chicken. Bake for one hour at 350 degrees. Serve with rice cooked in vegetable pan to have flavor of vegetables. This is guaranteed to be a favorite.