Marinated chicken breast with lime juice, white wine, garlic, ginger and tarragon, served over a tomato lime sauce--a juicy, tangy treat!

Prepare marinade by mixing all ingredients in a bowl. Debone the chicken breast, and marinate for a minimum of 30 minutes. Prepare a bouillon with the chicken bones by cooking for about an hour. Add a little Mirepoix (mixture of diced onions, carrots, and celery) to give more flavor and color to the bouillon.

Cook the chicken and make the sauce: Drain chicken; flatten, and coat with flour. In a small amount of olive oil, sauté chicken breast for approximately two minutes on each side. Remove and keep warm. Raise the temperature to high; add wine, lime juice, tomato paste, and 3 ounces of chicken bouillon. Simmer for 20 minutes. Remove from heat and stir in 1 tablespoon of butter. The sauce should be cinnamon-colored.

Serve with rice or vegetables.