INGREDIENTS
| 4 | breasts | chicken, skinless and boneless |
| 1 | T | olive oil |
| 1/2 | cup | white wine |
| 1 | t | dried tarragon |
| 1 | t | onion flakes,salt to taste, pepper to taste |
| 2 | t | corn starch, mixed with |
| 2 | T | water |
PROCEDURE
Preheat oven to 350° F (176° C).
Reconstitute the onion flakes for several minutes with a little water.
Rinse chicken and pat dry. Place in a shallow, lightly greased baking dish.
In a small bowl, blend the reconstituted onion flakes,
olive oil, tarragon, wine, salt and
pepper. Pour over chicken.
Bake, uncovered, for one hour, or until tender. Baste occasionally with juices.
Pour juices into a small frying pan over medium heat.
Bring to a boil, and add corn starch/water mixture. Stir constantly until
thickened. Pour over chicken, and serve.
Yield: 4 servings
Adapted from: Brenda Shriver and Ann Tinsley's No Red Meat