Recipe(tried): Chicken in Wine Sauce

CHICKEN IN WINE SAUCE
Serves 4-6

4 large chicken breasts or 8 thighs, boneless, skinless
Salt (sprinkle lightly over clean chicken)
1/2 C. dry white wine
1 C. chicken broth
1/2 t. dried tarragon or 1-1/2 t. chopped fresh tarragon
2 t. Dijon mustard (essential)
1 T. capers; or 2 T. chopped green onions (top & bottom)
3 T. butter, melted
2 T. flour
Chopped almonds for topping, if desired

Place chicken in single layer in large skillet. Sprinkle salt over chicken. Mix remaining ingredients except butter, flour and almonds; pour over chicken; bring to boil; reduce heat; simmer for 15 min. or till chicken is done. Remove chicken to warmed serving platter. Melt butter, add flour; blend; add to sauce in skillet. Stir till sauce begins to thicken; cook 5 min. longer. (I let it bubble during this step.) Return chicken to skillet; heat for 1 min. Place chicken on platter; spoon sauce over chicken and serve. Excellent with rice on the platter as a base for the chicken and sauce. Chopped almonds may be served on top.