- 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.