Instructions: Remove tenderloin from each breast. Cut each breast into 5 strips of approximately the same length as the tenderloin (about 3 inches). In a mixing bowl, toss strips with bake mix, salt and pepper flakes.

Heat oil in a large skillet over medium heat until very hot. Cook chicken strips in batches (do not crowd the pan). Transfer to a plate. Pour off excess fat, Add chicken broth to skillet, and cook until reduced by half, scraping up browned bits with a wooden spoon. Add cream and tarragon; reduce heat to medium and cook 5 minutes, until cream thickens. Return chicken to skillet to warm through.

This recipe yields 4 servings.

Description: "This delicate first course is a sophisticated yet easy start to a company dinner. If you prefer, substitute dried marjoram for the tarragon."

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