Ingredients

• 4 ea chicken breasts, skinless, boned
• 3 T flour
• 2 T olive oil
• 2 t butter
• 1 C mushrooms, quartered
• 1/2 C onion, wedges
• 1/2 C chicken stock
• 1/2 C white wine
• 2 1/2 t cornstarch, mixed with 1 T water
• 1 T tarragon, chopped

Instructions

1. Pound the breasts into cutlets, season, dredge in the flour, then brown in oil and butter. Remove from the pan.
2. Sauté the mushrooms and onions in oil and butter. Add chicken stock and bring to a boil. Stir in the cornstarch slurry and cook until sauce is thickened. Season to taste, then add the tarragon.
3. Plate the chicken, dress and serve hot.

Adapted from: Cooking Light, April 2013

Contributed by: Skip