Chicken-Mushroom Fricassee with Tarragon

• 1 pound boneless and skinless chicken breasts
• 4 tablespoons ( 1/2 stick) butter
• 1 pound cremini (baby portobello) or white button mushrooms
• 1/3 cup finely chopped shallots (about 2 shallots)
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh tarragon, or 1 teaspoon dried
• 2 cups milk, heated
• Hot cooked egg noodles, for serving

1. Prep: Cut chicken breasts into 1-inch pieces.
2. Melt 2 tablespoons butter in large skillet over medium-high heat.
3. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
4. Add chicken to skillet and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
5. Transfer to a plate.
6. Heat remaining 2 tablespoons butter in skillet.
7. Add mushrooms and cook, stirring often, until their juices evaporate, about 10 minutes.
8. Add shallots and cook until they soften, about 2 minutes.
9. Sprinkle with flour and tarragon and mix well.
10. Stir in milk and bring to simmer.
11. Return chicken to skillet.
12. Reduce heat to medium-low and simmer until chicken shows no sign of pink when pierced with a knife, about 10 minutes.
13. Season with salt and pepper to taste.
14. Spoon over noodles and serve.
15. Variations
16. Substitute 1 cup chicken broth for an equal amount of milk.
17. Add 3 tablespoons dry sherry to the skillet with the milk; substitute chopped fresh parsley for the tarragon (do not use dried parsley).
18. Dressing It Up:
19. Add 1/2 cup chopped roasted red peppers and/or 1 cup thawed frozen peas to the fricassee during the last 5 minutes of cooking.
20. Stir in 1/2 cup freshly grated Parmesan cheese.

chicken breasts, butter, cremini, shallots, allpurpose, fresh tarragon, milk, egg noodles

Taken from www.cookstr.com/recipes/chicken-mushroom-fricassee-with-tarragon (may not work)