Ingredients
2 chicken breasts
3 tablespons oleo or butter
4 fresh mushrooms, sliced
1 14oz can of chicken broth
1/4 teaspoon tarragon
1/2 cup half and half milk
salt & pepper to desired taste
Preparation
dredge chicken in flour & brown in bertollis extra virgin olive oil. remove chiken to warm plate and saute mushrooms in butter. and flour. add chicken broth, and tarragon. cook until thickened. add half and half slowly, and season.return chicken to skilletand allow to simmer.sauce will besomewhat tickened. serve over noodles.
