Chicken with Tarragon Cream Sauce

• Meat

  • 1 lb Chicken breast cut in, boneless skinless

• Produce

  • 1 clove Garlic
  • 8 oz Mushrooms
  • 1 tbsp Tarragon -or- 1 tsp, fresh dried

• Canned Goods

  • 2 cups Chicken stock

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on bakeatmidnite.com

Description

Ingredients

• 1 lb boneless skinless chicken breast cut in strips (see NOTES)
• 8 oz mushrooms, cut in half (optional)
• 3 tbs butter, divided
• 1 clove garlic, minced
• 1 tbs chopped fresh tarragon -OR- 1 tsp dried
• 2 cups chicken stock
• ½ cup heavy cream
• 1 tsp salt
• ¼ tsp pepper
• Thickener:
• 2 tbs flour
• ¼ cup water

Directions

• Melt 2 tbs of the butter in a large skillet over medium heat.
• Brown chicken well on both sides and remove from pan
• Melt the remaining 1 tbs of butter in the same skillet. Cook mushrooms until they begin to brown.
• Add the chicken back to the pan.
• Add the garlic, stock and tarragon to the pan.
• Cover and simmer for 10 minutes.
• Mix the flour and water so there are no lumps. Stir this mixture into the pan stirring constantly until liquid begins to bubble.
• Add the cream and heat through.
• Serve over pasta or rice.