Sauteed Chicken With Tarragon And Mushrooms Recipe

PREPARATION: Rinse, trim and slice the mushrooms.

Lightly sprinkle chicken with salt and pepper.

Melt butter in a large frying pan and sear chicken on all sides over medium-high heat, about 4 minutes.

Add mushrooms and cook until softened, about 4 minutes.

Stir in wine and reduce heat; simmer, covered, until chicken is cooked through, about 20 minutes.

Remove chicken from pan with slotted spoon.

Increase heat to high, stir in cream; simmer until reduced to 3/4 cup, about 4 minutes.

Lower heat to medium and return chicken to pan; cook until chicken is warmed through.

Stir in fresh tarragon and season to taste with salt and pepper.

(NOTE: Recipe can be prepared several hours ahead.

) SERVING: Reheat over low heat if made ahead.

Serve with rice pilaf, if desired.

Makes 4 servings.

[COOKS; May/Jun 1988] Posted by Fred Peters.