Instructions: 1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; saute each side 3 minutes or until browned.

2. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken; cover, reduce heat, and simmer 20 minutes. Garnish with tarragon sprigs, if desired.

Serving Ideas : Serve with Pepper-Spiked Polenta.

NOTES : Tip: Mix the ingredients in step 2 before you start cooking the onions and chicken. Original recipe specified chicken thighs. I substituted chicken breasts. I also used the low-salt varieties for the chicken broth and tomato paste.

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