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Chicken in Tarragon Cream Sauce

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking20 minutes
Ready In40 minutes
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Ingredients

1 pound chicken breasts skinless, boneless or chicken tenders
2 tablespoons olive oil
1 1/2 cups mushrooms fresh, sliced
3 large scallions, spring or green onions sliced, including some of the green tops
1/2 cup white wine dry
1/4 teaspoon tarragon
1/8 teaspoon thyme
1/2 cup cream, half and half
1/2 cup heavy whipping cream
1/4 teaspoon salt
1 x black pepper freshly ground, to taste
1 teaspoon lemon juice

Directions

Cut chicken into cubes.

Heat oil in 10" heavy skillet. Add chicken and sauté until no longer pink.

Remove from pan and keep warm.

Add mushrooms and green onions to pan drippings.

Saute briefly then add white wine, tarragon and thyme.

Cook 2 minutes or until mushrooms are slightly softened and wine has nearly evaporated from pan.

Add lemon juice, half and half and heavy cream.

Bring just to a boil; return chicken and accumulated juices to the pan.

Heat thorough.

Add salt and pepper to taste.

Serve immediately over rice or noodles.

Serves 4.

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Swedish Cream Wafers

I am personaly Swedish and this one is one that my Grandmother would be proud of!