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Chicken: Tarragon Chicken & Potatoes

Source of Recipe

tonsbeek
Take 4 oz. chicken breasts and cut them lengthwise into 2 oz. servings (they look a little bit bigger some reason when they are cut lenthwise). ÊPour white wine into hot skillet. ÊDrop in diced fresh tarragon (about 2 tablespoons), sprinkle a little parsley, white pepper, savory and lemon peel (not fresh, the dried seasoning type). ÊPlace the chicken breasts atop this mixture in the hot skillet - keeping the heat on high. Ê

While they are cooking, sprinkle the the chicken breasts with the fresh tarragon, parsley, pepper, savory and lemon peel. ÊOnce the one side is browned, flip breasts over, reduce heat, add more wine if needed, and cover. ÊLet simmer 15 to 20 minutes until done. ÊKeep checking to make sure that all of the wine had not evaporated.

For the carb portion, I baked some potatoes then sliced them open. ÊSince butter or margarine is out of the question, I made sure that I has some extra wine drippings from the pan with the chicken and I poured this onto the potato. ÊIt was delicious. ÊI suppose it would go well on rice, at least I hope so since I made enough to have it for lunch today and am trying it with rice.