Chicken with Creamy Wine Sauce

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4 Boneless chicken breasts
1 c. Chopped mushrooms
1 c. Chopped onions
1 pt Heavy cream
1 1/2 c.White wine
1/2 c. Flour
1 tsp. Tarragon
1/2 tsp.Salt and dash pepper
6 Tbsp. Butter
1 Tbsp. Canola Oil

Mix 1/2 cup flour, tarragon, salt and pepper. Rinse chicken breasts in cold water and then dredge in the flour mixture. Brown lightly in butter and add 1 tablespoon oil to prevent burning. Then add the mushrooms, onions and wine. Simmer covered until chicken is done, approximately 25 minutes.

Remove chicken from frying pan, leaving onion and mushrooms. Sprinkle 2 tablespoons of additional flour and into the drippings in the frying pan and slowly stir in the heavy cream. Flavor with tarragon according to your taste. Cook until sauce thickens. Pour over chicken and serve.



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