Mushroom Chicken

• 2 1/2 cups sliced mushrooms
• 3/4 cup dry white wine or low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon cornstarch
• 2 teaspoons water
• 4 cups cooked fettuccine
• Fresh tarragon sprigs (optional)

1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.
2. Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.

mushrooms, white wine, parsley, tarragon, salt, pepper, skinless, cornstarch, water, tarragon sprigs

Taken from www.myrecipes.com/recipe/mushroom-chicken (may not work)