MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN IN TARRAGON CREAM SAUCE
  Categories: Poultry, Meats, Sauce
       Yield: 4 servings
  
       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.
  
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