Tarragon Chicken

• 2 whole chicken breasts (1 1/2 lb. boneless)
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. cornstarch
• 4 tsp. oil
• 1 egg white (unbeaten)
• 1/4 c. butter or margarine
• 4 tsp. tomato, finely diced, peeled and seeded
• 1 1/4 tsp. mild white wine vinegar
• 1 c. whipping cream (unwhipped)
• 1 tsp. dried tarragon
• 3 Tbsp. parsley, minced
• salt and fresh ground pepper

1. Slice chicken in strips no larger than 2 1/2 x 1/2-inch. Sprinkle chicken with salt and pepper; let stand 20 minutes. Sprinkle with cornstarch and oil; turn to mix and let stand 20 minutes.
2. Mix in egg whites and let stand 30 minutes.
3. In a large skillet over medium high heat, saute chicken in butter just until opaque throughout and a little golden, about 5 minutes.
4. Remove chicken with slotted spoon and keep warm.
5. Add tomato, vinegar, cream and tarragon to pan.
6. Increase heat to high and stir until mixture is blended and consistency of heavy cream.
7. Put chicken back in pan with half the parsley and turn gently to mix.
8. Heat through.
9. Correct seasoning with salt and pepper.
10. Sprinkle with remaining parsley.
11. Serve with rice.
12. Makes 4 servings.

chicken breasts, salt, pepper, cornstarch, oil, egg, butter, tomato, white wine vinegar, whipping cream, tarragon, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697102 (may not work)