In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup
mix and tarragon blended with water and wine. Simmer covered 45 minutes or
until chicken is tender. Remove chicken to serving platter and keep warm.
Into skillet, stir in flour blended with cream. Bring to boiling point,
then simmer stirring constantly, until sauce is thickened, about 5 minutes.
Serve sauce over chicken.

Makes 4 servings.