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Chicken with Tarragon Cream Sauce

Judith Hannemann
  • 30 minutes
  • Serves 4

INGREDIENTS

1 lb

boneless skinless chicken breast cut in strips (see NOTES)

8 oz

mushrooms, cut in half (optional)

3 tbsp

butter, divided

1 clove

garlic, minced

1 tbsp

chopped fresh tarragon -OR- 1 tsp dried

2 cups

chicken stock

1/2 cup

heavy cream

1 tsp

salt

1/4 tsp

pepper

Thickener:

2 tbsp

flour

1/4 cup

water