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SAUTEED CHICKEN WITH TARRAGON AND MUSHROOMS

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

 

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