Jim'S Quick Tarragon Chicken

• 4 chicken breast halves, skinned and boned
• 3/4 lb. mushrooms, sliced thick
• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 c. white wine (French Columbard preferred)
• 1/2 tsp. tarragon
• 2 tsp. salt
• 1 tsp. arrowroot
• 1/2 c. chopped onion
• 1 clove garlic, finely chopped

1. Saute onions and
2. garlic in olive oil.tlatten breasts to 1/2 original
3. thickness.
4. Add
5. butter to sauteed onions and garlic, then add chicken breasts.
6. Saute to golden brown.
7. Add mushrooms and continue to saute until tender, then add 3/4 cup wine, tarragon and
8. salt.
9. Reduce heat, cover and simmer 15 to 20 minutes.
10. Blend
11. arrowroottnto balance of wine and add to chicken.
12. Stir until
13. thickened.
14. Serve
15. with
16. rice
17. or pasta. Serves 4 or 2 Reeves.

chicken, mushrooms, butter, olive oil, white wine, tarragon, salt, arrowroot, onion, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244895 (may not work)