Recipe - Chicken With Fresh Tarragon And Parsley

2 tablespoon Grated romano cheese
OR parmesan cheese
2 tablespoon Flour
One half teaspoon Paprika
One fourth teaspoon Ground black pepper
1 pound Boneless chicken breast
2 teaspoon Olive oil
Three fourths cup White wine; plus...
1 tablespoon White wine
1 One half teaspoon Chicken bouillon crystals
One half Garlic clove; crushed
1 One half teaspoon Chopped fresh parsley
1 One half teaspoon Cornstarch

Combine the cheese, flour, paprika, and pepper in a shallow bowl. Coat both
sides of chicken with the flour mixture.

Heat the oil in a skillet and brown the chicken slowly on both sides.
Meanwhile, mix Three fourths cup wine, tarragon, bouillon, and garlic together in a
small bowl. Pour the wine mixture over the browned chicken in the skillet.
Simmer, covered, over low heat for about 35 minutes, or until the chicken
is cooked through. While the chicken is simmering, mix together 1
tablespoon wine, the parsley, and the cornstarch. Transfer the cooked
chicken from the skillet to a serving platter. Pour the wine and cornstarch
mixture into the juices in the skillet, stir until thickened, and then pour
this sauce over the chicken.

* Source: Janice Britt, Tallahassee, Florida * The Herb Companion,
August/September 1993 * Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini