Chicken Breasts Bonne Femme

Chicken Breasts Bonne Femme

Preparation Time:  35 minutes

2 6oz. chicken breasts, skinned and cut into halves
1 Tbsp. all purpose flour
2 tsp. Santiago olive oil
1 c. each sliced onions and sliced shiitake or white mushrooms
1/4 c. dry white table wine
6 oz. pared Yukon potatoes, quartered
1 packet instant chicken broth and seasoning mix
1/4 tsp. chopped fresh tarragon or 1/8 tsp. dried tarragon leaves
1/8 tsp. white pepper

On sheet of wax paper dredge chicken in flour, coating all sides.
In 3-quart nonstick saucepan heat oil; add chicken and cook over medium-high heat, turning occasionally, until browned on all sides, 4 minutes.
Transfer chicken to plate and set aside.
In same saucepan combine onions and mushrooms and cook over medium-high heat, stirring, until vegetables are softened, 2 minutes.
Continuing to stir, add 1 1/2 cups water and the wine, remaining ingredients; return chicken to saucepan.
Reduce heat to low, cover, and let simmer, stirring, until chicken and potato are tender, about 20 minutes.
Serve with a side of Couscous and White Wine.

Serves 2