Chicken Rose

2 large boneless/skinless chicken breast halves
3 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp pepper
2 Tbsp flour
2-3 Tbsp butter
1/4 cup white cooking wine
1 tsp dried tarragon leaves, crushed

Place garlic powder, salt, pepper, and flour in a large Ziploc bag. Cut chicken into uniform strips, about 2x 1/2x1/2-inch. Place chicken in back. Shaking bag to coat chicken with flour mixture.

In a 10 inch skillet over medium-high heat, melt butter (do not brown). Add wine, tarragon and chicken. Stirring constantly, cook for 5 minutes or until pieces are golden brown and no longer pink inside.

This recipe was modified from a recipe in "Express Lane Recipes".

I LOVED THIS, and so did my family.