Ingredients:
4 boneless skinless chicken breast halves or 2 whole chicken breasts
1 eggs, beaten
1/4 cup flour
1/8 teaspoon garlic powder
1/2 cup margarine or 1/2 cup butter
1 cup chicken broth
1 1/2 teaspoons tarragon ( flakes)
2 lemons, sliced
Directions:
Cut your chicken into thin strips (this is easy if it’s slightly frozen and you use a sharp knife).
Mix the flour and garlic powder in a bowl.
Dip the chicken strips into beaten egg, then dredge generously in the flour mixture.
Melt the margarine in a large skillet and cook chicken quickly over medium-high heat, about 8 minutes.
Remove chicken strips, add chicken broth and stir, making sure you get the browned flour off the bottom of the pan.
Sauce should thicken slightly-if not, add a bit of flour which you mixed well with a little water.
Add tarragon and place chicken back in the sauce.
Turn heat to low, cover, and simmer about 15 minutes, adding the lemon slices for the last 5-8 minutes.
Serve over rice or noodles.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.