Chicken, Mushroom and Leek Fricassee

• 2 large skinless boneless chicken breast halves, cut into 1-inch pieces
• 1 1/2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 small leek (white and pale green parts only), thinly sliced
• 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
• 1/3 cup dry white wine
• 1/3 cup whipping cream

1. Sprinkle chicken with salt and pepper.
2. Melt butter in heavy large skillet over medium-high heat.
3. Add chicken, mushrooms, leek and tarragon.
4. Saute 8 minutes.
5. Add wine and cream.
6. Reduce heat to medium.
7. Cover skillet; simmer until chicken is cooked through, about 2 minutes.
8. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer.
9. Season with salt and pepper.

chicken breast halves, butter, mushrooms, only, tarragon, white wine, whipping cream

Taken from www.epicurious.com/recipes/food/views/chicken-mushroom-and-leek-fricassee-103509 (may not work)