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.

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