Chicken Stroganoff With Tarragon

Here's a side to the Christmas story that isn't often told: Those soft little hands, fashioned by the Holy Spirit in Mary's womb, were made so that nails might be driven through them. Those baby feet, pink and unable to walk, would one day walk up a dusty hill to be nailed to a cross. That sweet infant's head with sparkling eyes and eager mouth was formed so that someday men might force a crown of thorns onto it. That tender body, warm and soft, wrapped in swaddling clothes, would one day be ripped open by a spear. Jesus was born to die.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Alive &, Cooking	4	Servings

INGREDIENTS

2	oz	Butter
4		Boneless, skinless chicken
		breasts sliced into
		1/2 inch strips
8		Sprigs tarragon, with leaves
		stripped
		A dash of brandy and sherry
4		Floz double cream
4	oz	Low fat natural yoghurt
		Salt and pepper
		Lemon juice

INSTRUCTIONS

Melt the butter in a shallow frying pan and add the chicken and
tarragon. Cook over high heat, stirring frequently, until the chicken
is slightly coloured on all sides for about 3 minutes.  Pour in the
brandy or sherry, cream and yoghurt. Let it simmer for a  few minutes
to thicken and finish cooking the chicken. Season to  taste and add a
good squeeze of lemon juice. Taste again, to make  sure you have the
right balance of flavours.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable
Limited. All rights  reserved.  Carlton Food Network
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 247 Calories From Fat: 129 Total Fat: 14.6g Cholesterol: 103.6mg Sodium: 65.3mg Potassium: 238.8mg Carbohydrates: 1g Fiber: <1g Sugar: <1g Protein: 26.8g