I made this one up kind of based on recipes in her book, it's basically a throw-together recipe and serves one:

olive oil
5 to 6 ounces chicken breast, cubed
1/4 cup diced onions
2 medium zucchini, cubed, lightly steamed
1/2 cup chicken stock (or white wine)
1 to 2 tablespoons dry tarragon (fresh is better if you have it in your garden)
1/4 cup heavy cream

Saute the onions in the olive oil until they are translucent. Add the chicken and saute until it is no longer pink. Add the chicken stock or wine and tarragon and simmer until most of the liquid is evaporated. Add the zucchini and cream and simmer until the sauce is thickened.

This is great alone or served over steamed and partially mashed cauliflower or rice. The tarragon is naturally sweet and has a wonderful aroma. I particularly love using cauliflower as a rice substitute since I avoid all grains and get my TSP carbs from starchy vegetables, legumes, nuts, and dairy.

;-Deb