1 onion, chopped
2 teaspoons dried tarragon
1 1/3 cups chicken broth
1/4 cup dry white wine
1 tablespoon Worcestershire sauce
3 cloves crushed garlic
2 chicken breasts, halved
2 carrots, chopped, steamed
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon cornstarch
Saute onion and garlic in Pam cooking spray or a little oil. Add chicken and cook for 5 minutes. Add carrots and cook for 1 minute. Then add the rest of the ingredients except cornstarch and 1/3 cup chicken broth. Simmer 20 minutes, covered. Use cornstarch mixed in chicken broth to thicken sauce. Serves 4.
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