Tarragon Chicken

• 1 Tbsp. margarine
• 3/4 c. chopped onion
• 3 garlic cloves
• 2 tsp. tarragon
• 4 skinless chicken breast halves
• 1/4 tsp. salt
• 1/2 tsp. ground pepper
• 1 bouillon cube
• 1 c. hot water
• 1/4 c. cooking wine
• 3 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 2 carrots, peeled and cut in strips
• 1 tsp. Dijon mustard
• 1 Tbsp. cornstarch

1. In saucepan, melt margarine; add onion, garlic and tarragon and cook for 1 minute.
2. Sprinkle chicken with salt and pepper and add to the pan and cook for 3 minutes.
3. Remove from pan.
4. Add wine, then return chicken and cook on the uncooked side.
5. Cook chicken 3 minutes; remove from pan again.
6. Mix bouillon, water, lemon juice, Worcestershire sauce and mustard; add cornstarch. Add sauce, chicken and carrots to pan and cook for 5 minutes, covered over low heat.
7. Serve with rice.

margarine, onion, garlic, tarragon, chicken, salt, ground pepper, bouillon cube, water, cooking wine, lemon juice, worcestershire sauce, carrots, mustard, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=549604 (may not work)