4 chicken breast halves (2 lbs)
2 tbsp dried tarragon
1 tbsp garlic powder (or to taste)
1 tbsp onion powder (or to taste)
1 cup dry white wine or dry sherry
1/2 cup mayonnaise
5 ribs celery, chopped (about 2 1/2 cups)
1/2 cup pecans, chopped and toasted
(may be toasted in a dry frying pan)
Salt and pepper to taste
Options: dried cranberries or other tart dried fruit, chopped

Sprinkle chicken with about half of the tarragon, onion powder and garlic powder on one side. Place in frying pan with seasoned side down; saute until just starting to turn golden. Season uncooked side with remaining seasonings and turn to saute until just starting to turn golden. Add wine and cover pan. Poach about 20 minutes at a low simmer until juices from chicken run clear. Remove chicken from pan and boil liquid to reduce juices almost completely, until they are a deep caramel color and slightly thickened. Pour juices over chicken and refrigerate. Refrigerate until cold, may be done one day ahead. Chop chicken coarsely and add remaining ingredients. Mix and refrigerate at least 2 hours.



Notes: Can be served as a main dish salad in individual bowls, garnished with seedless green grapes, and served with croissants. Or, can be served as a gourmet sandwich on rustic bread or in a large croissant.



Number of Servings: 4 to 6

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