Chicken with White Wine Tarragon Cream Sauce
2 tbsp.s butter
1 pkg. fresh mushrooms, sliced
1 lg. onion, sliced
Fresh garlic, to taste (dash)
6 skinless, boneless chicken breasts
3 tbsp white wine
Dash of Worcestershire sauce
3 c sour cream
Dash of tarragon
In large skillet saute onions, mushrooms, and garlic until lightly brown; add chicken breast and cook on medium high for 10 minutes or until chicken is done.
Remove chicken and place on a platter. Add white wine and cook until alcohol has burned off, about 2 minutes. Add Worchestershire sauce and sour cream and stir until combined. Pour sauce over chicken, sprinkle with tarragon and serve.
Excellent with biscuits, pasta or rice.