Poached Chicken Breasts In Wine

• 4 (4 oz.) skinned boneless chicken breasts
• 3/4 c. Chablis or dry white wine
• 2 1/2 c. sliced fresh mushrooms
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. dried whole tarragon
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. cornstarch
• 2 tsp. water

1. Place chicken between 2 sheets heavy-duty plastic wrap and flatten to 1/4-inch thick; set aside.
2. Combine wine and next 5 ingredients in large skillet; bring to boil over high heat. Arrange chicken in a single layer in skillet; cover and reduce heat.
3. Simmer for 15 minutes or until chicken is tender.
4. Remove chicken to serving dish; keep warm.
5. Combine cornstarch and water; stir into skillet and bring mixture to a boil.
6. Boil one minute, stirring constantly.
7. Pour over chicken.
8. Yields 4 servings.

chicken breasts, chablis, mushrooms, parsley, tarragon, salt, pepper, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=690645 (may not work)