Chicken Terragon

  • 6 boneless, skinless chicken breast halves
  • 2 tsp. tarragon
  • 3 ½ cups ( 1-750 ml bottle) white wine
  • 1-8 ounce pkg. fresh sliced mushrooms
  • 2 tsp. vegetable oil
  • ½ cup yellow mustard
  • 1 tbs. corn starch
  • ¾ cup heavy cream
  • salt & pepper to taste

Place chicken in a bowl and coat with mustard.  Heat oil in a large saucepan on medium-high heat.  Brown chicken on all sides.  Add tarragon, mushrooms, and wine and bring to a boil.  Lower heat to medium, salt and pepper to taste and simmer for 45 minutes.

Remove chicken pieces from pan and add cream to the sauce.  Simmer 5 minutes.

In a glass, mix water and cornstarch and add to the sauce. Let mixture thicken for 3 minutes.

Return chicken to the sauce and reseason with salt and pepper if necessary.

Serve over white rice.

4 Servings.


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