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printer friendly format   Quick Tarragon Chicken I love tarragon chicken, but rarely find it on restaurant menus in less than a high-fat version, so I created this rich-tasting, low-fat recipe to satisfy my taste buds without adding guilt. 6 skinless chicken breast halves, bone left in Pam 1/2 teaspoon salt (optional) pepper to taste 1 tablespoon margarine 1 tablespoon dried minced onion 1 cup canned chicken broth, heated to boiling in microwave 1 tablespoon dried tarragon 1 tablespoon dried parsley 1 teaspoon cornstarch 1 teaspoon cold water Sprinkle chicken with salt and pepper. Melt margarine in a large, non-stick fry pan over medium-high heat. Brown chicken meat side down, about 3 minutes. When brown, turn chicken pieces over. Stir minced onion into broth and pour over chicken. Sprinkle tarragon and parsley over. Cover pan with tight-fitting lid and turn to simmer. Cook for 15 minutes. Test for doneness by cutting through thickest part of largest piece of chicken. If any pink remains, cover and cook additional 5 minutes and retest. When done, transfer chicken to serving platter and tent with foil to keep warm while making sauce. Combine cornstarch and water, stirring till smooth. Turn heat to high and reduce tarragon broth in pan by half. Whisk in cornstarch and continue cooking till slightly thickened. Pour over chicken and serve. Serves 6. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.