CHICKEN PICCATA
Sauté the seasoned, boneless chicken breasts and make a delicate lemon-wine sauce in the same skillet. Makes 4 servings.
Combine flour, tarragon and pepper.Between two pieces of plastic wrap pound chicken pieces lightly to 1/4 inch [1 cm] thickness. and sprinkle with salt to taste. Coat chicken pieces with flour mixture, shaking off excess. In a skillet heat oil over medium-high heat. Add chicken; cook for 2 to 3 minutes on each side or till golden brown. Remove chicken from skillet and cover to keep warm.
Add butter to skillet; add green onion and garlic. Sauté for about 1/2 minute being very careful not to burn the garlic. Add wine and lemon juice. Simmer, uncovered, for 3 to 4 minutes, scraping up any browned bits. Spoon mixture over chicken. Sprinkle with parsley.
