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CHICKEN TARRAGON

Category:    Chicken
Yield: 4 servings
 
     1 c  Fresh mushrooms; sliced
  2 1/2 lb Chicken breasts; skinned            1 ts Dried tarragon
           Salt & Pepper to taste            1/2 c  Dry white wine
      2 ts Margarine or oil/or use PAM       1/4 c  Water
      2 tb Green onions; finely chopped   
 
  Remove bones from chicken breasts if desired. Sprinkle with salt (optional)
  and pepper. Saute chicken in oil or PAM for about 15 minutes or until
  golden brown. Remove chicken and set aside.. Bake at 350 for 20 minutes or
  until it flakes when pierced with a fork. Add green onions and mushrooms to
  the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve
  the brown particles that cling to the bottom of the skillet. Stir in the
  water.. . Return the chicken to the skillet and cover. Cook 15 minutes.
  Uncover and continue cooking, basting often, for about 5 minutes longer or
  until the chicken is thoroughly tender and nicely glazed..
 

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