02/06/2019 Tarragon Chicken

Tarragon Chicken

2 whole chicken breasts, boned, skinned and pounded to 1/4” thickness
All-purpose flour
4 tablespoons butter, divided
½ pound sliced mushrooms
2 Tablespoons all-purpose flour
1 cup chicken broth
¼ teaspoon dried tarragon or 1¼ tsp fresh
½ cup half and half
Salt and pepper to taste
(egg noodles for serving)

Dredge chicken breasts in flour and brown in 2 tablespoons butter. Remove chicken to warm platter. Add remaining 2 tablespoons butter and sauté mushrooms. Sprinkle mushrooms with 2 tablespoons flour and blend well. Gradually add chicken broth, then tarragon. Cook until thickened. Slowly add half and half and season with salt and pepper. Return chicken to pan and heat through. Sauce should be only slightly thick. Serve over a bed of noodles.