Campaign Spirit Chicken
|Whole large boneless skinless chicken breasts||2 , halved lengthwise|
|Small whole mushrooms||1⁄2 Pound, halved|
|Dry white wine||2⁄3 Cup (10.67 tbs) (Champagne)|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
In a 10-inch skillet melt butter or margarine.
Add chicken and cook over medium high heat for 5 to 7 minutes or till lightly browned on both sides.
Reduce the heat.
Add mushrooms, champagne or white wine, salt, tarragon, and pepper.
Cook, covered, over medium heat about 15 minutes or till the chicken is no longer pink.
Meanwhile, in a small mixing bowl stir together cream or milk and cornstarch.
Remove chicken and mushrooms from skillet, reserving liquid (about 1/2 cup).
Keep chicken and mushrooms warm.
Stir cream mixture into reserved liquid in skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Spoon over chicken and mushrooms.