This is a recipe I grew up with as it might have been my mom’s signature dish. Simply a comforting meal with lots of flavor.

Ingredients:

• 6 boneless, skinless chicken breast halves
• 2 tsp. tarragon
• 3 ½ cups ( 1-750 ml bottle) white wine
• 1-8 ounce pkg. fresh sliced mushrooms
• 2 tsp. vegetable oil
• ½ cup yellow mustard
• 1 tbs. corn starch
• ¾ cup heavy cream
• salt & pepper to taste

Directions:

1. Place chicken in a bowl and coat with mustard.  Heat oil in a large saucepan on medium-high heat.  Brown chicken on all sides.  Add tarragon, mushrooms, and wine and bring to a boil.  Lower heat to medium, salt and pepper to taste and simmer for 45 minutes.
2. Remove chicken pieces from pan and add cream to the sauce.  Simmer 5 minutes.
3. In a glass, mix water and cornstarch and add to the sauce. Let mixture thicken for 3 minutes.
4. Return chicken to the sauce and re-season with salt and pepper if necessary.

Serve over white rice.

4 Servings.