2 chicken breasts, boneless and skinless
1/2 stick butter
Splash olive oil
1 sm. onion, chopped
3 cloves garlic, minced
Bell pepper
Mushrooms
1 c. milk
1 tsp. flour
Tarragon
Sweet basil
Zucchini
Carrots
Vermouth

Saute chicken 2 minutes a side in butter and oil. Add onions, garlic, pepper, mushrooms, milk and flour; add herbs. Cover for 10 minute medium heat. Add zucchini, carrots and good splash or 2 dry vermouth. Keep covered and cook additional 15 minutes.