Chicken Breasts with Green Peppercorn Sauce

1. Preheat oven to 400 degrees F. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes.

2. While chicken is baking, in the same skillet over medium heat, saute onion in pan drippings until soft. Add wine, half-and-half, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken.