Chicken Breasts Bonne Femme - serves 2

Preparation - 35 minutes

2 chickens breasts (6 ounces each), skinned and cut into halves
1 tbsp all-purpose flour
2 tsp olive or vegetable oil
1 cup each sliced onions and sliced shiitake or white mushrooms
1/4 cup dry white table wine
6 ounces pared all-purpose potato, cut into quarters
1 packet instant chicken broth and seasoning mix
1/4 tsp chopped fresh tarragon or 1/8 tsp 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.

Our version of a classic French recipe is as fine as any you will find in a restaurant.