Creamy Tarragon Chicken

Both my husband and I really enjoy eating chicken as a dinner meat due to its ability to "fill" us, but to have much less fat and calories than its beef counterpart. However, occasionally I start to feel like chicken dishes can "run together" quickly, where they all start to taste the same! I wanted to find a fresh, creamy chicken to serve one night for dinner for Brian and I, and came across this recipe using tarragon. I edited it a little to accomodate our tastes and what I had at our apartment, and came up with the recipe below! Please do enjoy!

Creamy Tarragon Chicken
2 T. butter or margarine
2/3 c. milk
1/4 c. white wine
2 T. Dijon mustard
2 t. dried tarragon
1 t. garlic salt
1/2 t. of rosemary
4 boneless, skinless chicken breasts or cutlets
salt & pepper

Preheat oven to 350 degrees. Blend the margarine, milk, wine, mustard, tarragon, garlic salt, and rosemary. Salt and pepper chicken breasts to taste (massaging both into the chicken breast) and place them in baking dish, top with all the creamy mixture and bake for 45 minutes to an hour or until chicken is golden brown and no longer pink inside. Serve with yukon potatoes for a great hot meal! Serves 2 - 4.

*Please note: If you'd like, you can substitute the margarine and milk for 1/2c. of sour cream.

Enjoy!
Brittany