RECIPE FROM "THE
4 boneless chicken breasts
1 cup white wine
2 chicken bouillon cubes
2 cups heavy cream
1 egg, beaten, plus 1 tablespoon milk
Commercial garlic-flavored bread crumbs
1-1/2 teaspoon tarragon
Linguine (prepared according to box/package instructions)
Cut chicken into small strips and dip in egg-milk mixture, and then in bread crumbs/
In a large frying pan, saute chicken strips in 1/4 inch of olive oil, until just golden brown.
Remove chicken and add wine to pan. Bring to boil and then reduce heat. Add bouillon cubes, cream, and tarragon, and boil 10 minutes.
Add chicken and simmer on low until mixture is thickened.
Serve over linguine.