1 tablespoon butter
4 large chicken breasts, 1-inch pieces
1 medium onion, finely chopped
1 large garlic clove, minced
2 tablespoon fresh parsley leaves, chopped
1 1/2 tablespoon fresh chives, chopped
4 1/2 tablespoon tarragon leaves, dried
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Melt butter in a large frying pan over medium-high heat.
Brown chicken pieces lightly on all sides.
Add onion, garlic, and parsley and cook, stirring, for 3-4 minutes
longer, or until onion is limp.
Stir in all remaining ingredients and bring to a boil. Lower heat
and simmer, covered, for 10 minutes.
Remove cover and simmer for 10-15 minutes longer, or until chicken
is just tender.
Add cornstarch to thicken.
Serve over rice.