Sauteed Chicken With Tarragon And Mushrooms

Serves:

Ingredients:

1/4 lb Fresh mushrooms (3/4 cup)
8 Chicken thighs (about 2 Lbs)
Salt
Pepper
2 tb Butter
1/3 c Dry white wine
1 c Heavy cream
1 tb Fresh tarragon, minced

Method:

PREPARATION: Rinse, trim and slice the mushrooms.
Lightly sprinkle chicken with salt and pepper.
Melt butter in a large frying pan and sear chicken on all sides over medium-high heat, about 4 minutes.
Add mushrooms and cook until softened, about 4 minutes.
Stir in wine and reduce heat; simmer, covered, until chicken is cooked through, about 20 minutes.
Remove chicken from pan with slotted spoon.
Increase heat to high, stir in cream; simmer until reduced to 3/4 cup, about 4 minutes.
Lower heat to medium and return chicken to pan; cook until chicken is warmed through.
Stir in fresh tarragon and season to taste with salt and pepper.
(NOTE: Recipe can be prepared several hours ahead.
) SERVING: Reheat over low heat if made ahead.
Serve with rice pilaf, if desired.
Makes 4 servings.
[COOKS; May/Jun 1988] Posted by Fred Peters.