3 boned chicken breasts (can also use cutlet pieces)

3 Tbsp butter or margarine

1 Tbsp flour

1 tsp tarragon (this is optional, gives good flavor)

3/4 tsp salt

1 Chicken Bouillon cube

3 thin lemon slices

1 tsp parsley (finely chopped)

1/2 cup hot water

1 small can mushrooms (or use fresh)

A few capers on top (optional)


Melt butter in large skillet over high heat, add chicken, sprinkle flour, add salt and tarragon. Cook 5 min stirring constantly. Add bouillon cube thats been dissolved in hot water, lemon slices and wine. Stir to loosen any browned particles. Cook and cover 2-3 min. Serve with boiled rice or pasta. Sprinkle with chopped parsley and a few capers. Serves 6