• 6 boneless, skinless chicken breast halves
• 2 tsp. tarragon
• 3 ½ cups ( 1-750 ml bottle) white wine
• 1-8 ounce pkg. fresh sliced mushrooms
• 2 tsp. vegetable oil
• ½ cup yellow mustard
• 1 tbs. corn starch
• ¾ cup heavy cream
• salt & pepper to taste

Place chicken in a bowl and coat with mustard.  Heat oil in a large saucepan on medium-high heat.  Brown chicken on all sides.  Add tarragon, mushrooms, and wine and bring to a boil.  Lower heat to medium, salt and pepper to taste and simmer for 45 minutes.

Remove chicken pieces from pan and add cream to the sauce.  Simmer 5 minutes.

In a glass, mix water and cornstarch and add to the sauce. Let mixture thicken for 3 minutes.

Return chicken to the sauce and reseason with salt and pepper if necessary.

Serve over white rice.

4 Servings.

Tags: chicken breast, wine chicken

This entry was posted on August 17, 2009 at 5:27 pm. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Posted in Chicken Entrees French by Veronique No Comments Yet