1 lb Skinless, boneless chicken
-breast or chicken tenders
2 tb Olive oil
1 1/2 c Sliced fresh mushrooms
3 lg Green onions, sliced,
-including some of the green
-tops
1/2 c Dry white wine
1/4 ts Tarragon
1/8 ts Thyme
1/2 c Half and half
1/2 c Heavy cream
1/4 ts Salt
Freshly ground black pepper
-to taste
1 ts Lemon juice
Source: MAINPOUL.ZIP
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and
saute until no longer pink. Remove from pan and keep warm. Add
mushrooms and green onions to pan drippings. Saute briefly then add
white wine, tarragon and thyme. Cook 2 minutes or until mushrooms are
slightly softened and wine has nearly evaporated from pan. Add lemon
juice, half and half and heavy cream. Bring just to a boil; return
chicken and accumulated juices to the pan. Heat thorough. Add salt
and pepper to taste. Serve immediately over rice or noodles. Serves 4.
