Chicken And Mushrooms In Tarragon Sauce(Makes Four 4-Ounce Servings)

• 4 boneless, skinless chicken breast halves (1 1/4 lb. total)
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1 Tbsp. margarine
• 1/4 c. sliced mushrooms
• 2 green onions (including tops), thinly sliced
• 1 large garlic clove, minced
• 1 Tbsp. lemon juice
• 1/2 c. dry white wine
• 1/4 tsp. dried tarragon, crushed
• 1 Tbsp. cornstarch
• 1/2 c. cold chicken stock
• 1/4 c. evaporated skim milk

1. Sprinkle chicken on both sides with salt and pepper.
2. Melt margarine in frying pan.
3. Saute chicken until brown, approximately 3 minutes per side.
4. Transfer chicken to a plate.
5. Add mushrooms, garlic and green onions to pan.
6. Saute until
7. mushrooms start to become soft.
8. Add wine, tarragon and lemon juice.
9. Return chicken to pan.
10. Add broth.
11. Cover and reduce heat.
12. Simmer approximately 5 minutes.

chicken, salt, white pepper, margarine, mushrooms, green onions, garlic, lemon juice, white wine, tarragon, cornstarch, cold chicken, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730670 (may not work)