Recipe - Tarragon Chicken Breasts

3 tablespoon Butter or margarine
2 Shallots, minced
One half pound Fresh mushrooms, cut or sliced up
2 Chicken breasts, skinned,
boned, and halved
One half cup Flour seasoned to taste with
salt and pepper
One half cup Dry white wine (Chardonnay)
One half cup Chicken stock
2 teaspoon Chopped parsley
One half teaspoon Dried tarragon

Melt butter in 10' skillet. Saute shallots for 12 minutes. Add mushrooms
and saute for 34 minutes. Remove and keep warm. Dip chicken breasts
lightly into flour and saute until browned on both sides. Remove and keep
warm. Deglaze pan with white wine and chicken stock. Add parsley and
tarragon; over high heat, reduce to sauce consistency. Add mushrooms and
shallots; pour over chicken breasts.

4 servings

Fat 10.9 grams per serving

Source: Minnesota Heritage Cookbook (Volume ][)

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #707 by Lisa Clarke lisa@gaf.com on Aug 1,
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