Instructions: Mix the flour, 1 teaspoon of crushed pequin chile, and the tarragon together in a shallow dish. Dredge the chicken breasts in the mixture.

Heat the oil in a large frying pan, stir in the garlic, and then saute the chicken breasts until done (approximately 10 to 15 minutes). While the chicken is cooking, mix together the white wine, lime juice, and salt.

When the chicken breasts are done, remove to a warm plate or platter.

Pour the wine mixture into the pan and stir to deglaze the pan. Add the remaining 1 teaspoon of pequin chile and cook over high heat until the mixture is reduced and slightly thickened. Stir in the butter, cook for about a minute longer, and pour over the chicken breasts. Sprinkle the top with chopped green onion, garnish with the cilantro sprigs and lime slices.

SERVING SUGGESTIONS: I serve this marvelous chicken dish with confetti rice or a mixture of wild and white rice and arrange melon slices, strawberries, and green grapes on the plate.

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