6 lg. boneless chicken breasts
Salt and pepper
1/2 c. flour
1/2 c. sweet butter
3/4 c. white wine
1/2 tsp. tarragon
3/4 c. chicken broth
1/2 c. heavy cream

Sprinkle chicken with salt and pepper, dredge in flour, save remaining flour. Brown chicken in 1/2 of the butter, add wine to skillet after removing chicken. Add reserved flour to make a thick paste, sprinkle with tarragon and all chicken broth.

Return chicken to skillet and cook until tender (35-45 minutes). Transfer chicken to serving dish and add remaining butter and cream. Heat through, mix well and pour over chicken. Serves 6.