• 4 skinless chicken breast halves, bone-in
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons dried tarragon leaves, crumbled
  • 2⁄3 cup dry white wine

Serves four people.


  1. Heat oil in large skillet over medium high heat.
  2. Add chicken, season with salt and pepper, and brown evenly on all sides.
  3. Add garlic and wine, then sprinkle with dried tarragon.
  4. Simmer for 30 minutes covered until chicken is cooked through.
  5. Refrigerate or freeze leftovers.