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