Sauteed Chicken Mushroom-Tarragon Sauce

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Ingredients:

2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
10 ounces skinned and boned chicken breasts
2 teaspoons margarine
1 cup sliced mushrooms
1/4 cup scallions
1/2 teaspoon tarragon leaves
1/4 cup each dry sherry white wine and water

Directions

In a small cup or bowl combine, flour, salt, and pepper; spprinkle chicken breasts with flour mixture.

In a 10-inch skillet heat margarine until bubbly and hot; add chicken and cook, turning once, until lightly browned on both sides. Add mushrooms, scallionsk and tarragon and cook until vegetables are sotened; stir in wine and bring to a boil. Add waer, reduce heat, cover, and let simmer, turning chicken once, until chicken is tender, about 15 minutes.