1 1/2 lbs. boneless skinless chicken breast 2 cups white wine 1 cup pearl onions 1 cups white mushrooms 1 cup diced carrots 1 cup diced celery 1 Tbsp olive oil 1/4 cup fresh chopped garlic 1/4-1/3 cup fresh tarragon fresh ground black pepper 1 Tbsp cornstarch
Cut the chicken into 1 inch pieces and season with the pepper. Place the oil in a large non-stick skillet over a high heat and add the chicken, cooking until it becomes a light brown. Add the vegetables and cook for five more minutes. Add the wine and half of the chopped tarragon, cover and simmer for 10 minutes. This may all be done the day ahead and stored in the refrigerator until needed. Bring all to a boil and strain off the broth into a saucepan. Add the cornstarch mixed with a Tbsp of water to the broth and bring to a boil until it thickens. Add the rest of the ingredients, including the chopped tarragon. Bring to a boil and serve.