Skillet Chicken With Vegetables
|Carrots||2 Large, cut into julienne strips|
|Celery stalks||2 , cut into julienne strips|
|Chicken breast halves||4 , skinned and boned|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1/2 to 3/4 teaspoon dried whole tarragon||1 1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
Cook carrots and celery in a small amount of boiling water until crisp tender; drain and return to saucepan.
Stir in 1 tablespoon butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.
Place each piece of chicken between 2 sheets of wax paper, and flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper; dredge chicken in flour mixture.
Melt 1/4 cup butter in a large skillet over medium heat.
Add chicken, and cook 3 to 4 minutes on each side or until golden brown.
Remove chicken, reserving drippings in skillet.
Drain chicken on paper towels; keep warm.
Add tarragon and wine to pan drippings, stirring well.
Arrange vegetables on individual serving plates; place chicken on top of vegetables.
Spoon wine sauce over vegetables and chicken.