Sauteed Chicken In Mushroom Tarragon Sauce
|All purpose flour||2 Teaspoon|
|Skinless boneless chicken breasts||10 Ounce|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs) (Green Onions)|
|Tarragon leaves||1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
In small cup or bowl combine flour, salt, and pepper; sprinkle chicken breasts with flour mixture.
In 10-inch skillet heat margarine until bubbly and hot; add chicken and cook, turning once, until lightly browned on both sides.
Add mushrooms, scallions, and tarragon and cook until vegetables are softened; stir in wine and bring to a boil.
Add water, reduce heat, cover, and let simmer, turning chicken once, until chicken is tender, about 15 minutes.