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