Vinegar (Tarragon) Chicken

• 6 boneless skinless chicken breasts, pounded to uniform thickness
• salt and black pepper
• 12 cup all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 cups leeks, cut into 1/2 inch rings (halved if leeks are very large)
• 2 cups mushrooms, quartered
• 1 cup tarragon vinegar
• 1 12 cups heavy cream
• 1 cup diced fresh ripe tomatoes, seeded
• 14 cup julienned fresh basil, divided
• 14 cup grated parmigiano-reggiano cheese
• 1 lb linguine or 1 lb fettuccine

1. Season chicken with salt and pepper and lightly coat with flour.
2. Put water on to boil for pasta.
3. Meanwhile, in a large skillet over medium high heat, add olive oil.
4. Add chicken and cook until golden brown.
5. Remove chicken from skillet; tent to keep warm.
6. Reduce heat to medium.
7. In the same skillet, melt the butter.
8. Add the leeks and mushrooms and saute until softened.
9. Add vinegar and reduce by three-fourths.
10. Add cream and tomatoes and cook until thickened.
11. Add half the basil and all the cheese; reduce heat to keep warm.
12. Cook pasta according to package directions.
13. Add pasta to cream sauce and toss with sauce.
14. Garnish with remaining basil.
15. Serve chicken breasts alongside pasta.

chicken breasts, salt, flour, olive oil, butter, leeks, mushrooms, tarragon vinegar, heavy cream, fresh ripe tomatoes, fresh basil, cheese, linguine

Taken from www.food.com/recipe/vinegar-tarragon-chicken-81014 (may not work)