4 (3 oz.) boned, skinned chicken breast halves
1 tbsp. butter
1/2 c. chicken broth
1 med. tomato, peeled and diced
1 c. diced green pepper
1 tbsp. water
1/2 tsp. tarragon
2 cloves garlic, minced
1/3 c. white wine or more chicken broth
1 c. sliced fresh mushrooms
1 tsp. cornstarch
2 tbsp. crumbled feta cheese

Cut chicken breasts in half and sprinkle with tarragon. In a medium non-stick pan, melt butter. Saute garlic briefly. Pour chicken broth and wine into pan. Simmer, covered, for 15 minutes. Remove chicken and keep warm.

Add vegetables and simmer for 5 minutes. Combine cornstarch and water in small bowl. Stirring constantly, pour cornstarch mixture into skillet. Continue to stir over medium heat until sauce thickens and comes to a boil. Return cooked chicken to skillet; sprinkle cheese over chicken and cover. Cook until cheese melts. Makes 4 servings.