8 pieces chicken breasts, boned and skinned
5 tbsp. olive oil
5 tbsp. tarragon vinegar
4 cloves crushed garlic
Salt and pepper to taste
2/3 c. dry sherry wine

Pound chicken flat, slightly brown chicken in oil, vinegar, garlic salt and pepper. Brown. Place wine and chicken in baking dish. Bake 10 minutes at 400 degrees. Use canned fingerling carrots, glazed slightly with butter and brown sugar. Serve carrots on a bed of lettuce along with rice.