Geschnetzeltes (Chicken In Cream Sauce)

• 1 lb boneless skinless chicken breast
• 1 tablespoon butter or 1 tablespoon cooking oil
• 2 shallots, minced
• 3/4 cup dry white wine
• 4 ounces button mushrooms, sliced (optional)
• 1 cup light cream or 1 cup whipping cream
• 2 teaspoons dried tarragon (or 2 tablespoons fresh, chopped)
• salt and pepper, to taste

1. Cut the chicken into thin strips, 2 to 3 inches long and about 1/2 inch wide.
2. Melt the butter in a frying pan and brown the chicken strips in it. Add the minced shallots when the meat is cooked part-way. When meat is no longer pink, add the wine and mushrooms (if using), and cook until sauce is reduced by 1/3.
3. Add the cream and tarragon, and cook until sauce is further reduced by 1/3. Season with salt and pepper.
4. Serve over noodles or with Dampfkartoffeln (boiled potatoes).

chicken breast, butter, shallots, dry white wine, button mushrooms, light cream, tarragon, salt

Taken from www.food.com/recipe/geschnetzeltes-chicken-in-cream-sauce-424967 (may not work)