Recipe - Chicken In Tarragon Cream Sauce

1 pound Skinless, boneless chicken
breast or chicken tenders
2 tablespoon Olive oil
1 One half cup Sliced fresh mushrooms
3 lg Green onions, cut or sliced up ,
including some of the green
tops
One half cup Dry white wine
One fourth teaspoon Tarragon
1/8 teaspoon Thyme
One half cup Half and half
One half cup Heavy cream
One fourth teaspoon Salt
Freshly ground black pepper
to taste
1 teaspoon Lemon juice

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini