Chicken in tarragon cream sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless, boneless chicken breast or chicken tenders |
| 2 | tablespoons | Olive oil |
| 1½ | cup | Sliced fresh mushrooms |
| 3 | larges | Green onions, sliced, including some of the green tops |
| ½ | cup | Dry white wine |
| ¼ | teaspoon | Tarragon |
| ⅛ | teaspoon | Thyme |
| ½ | cup | Half and half |
| ½ | cup | Heavy cream |
| ¼ | teaspoon | Salt |
| Freshly ground black pepper to taste | ||
| 1 | teaspoon | Lemon juice |
Directions
Source: MAINPOUL.ZIP
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and saute until no longer pink. Remove from pan and keep warm. Add mushrooms and green onions to pan drippings. Saute briefly then add white wine, tarragon and thyme. Cook 2 minutes or until mushrooms are slightly softened and wine has nearly evaporated from pan. Add lemon juice, half and half and heavy cream. Bring just to a boil; return chicken and accumulated juices to the pan. Heat thorough. Add salt and pepper to taste. Serve immediately over rice or noodles. Serves 4.