Chicken Breasts with Creamy Tarragon Mushroom Sauce Prep Time: 20 minutes Cook Time: 20 minutes Servings: 4 Ingredients - SAUCE - 1 8 oz container sliced mushrooms - baby bella or button - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 2 cloves garlic - minced - 2 shallots - chopped - 1 tablespoon tarragon - fresh - salt & pepper to taste - 1 tablespoon sherry wine vinegar - 1 cup chicken broth - 1 pint half-n-half - 2 tablespoons cornstarch mixed in 1/3 cup cold water - CHICKEN BREASTS	1

	- 4 chicken breasts (4-6 oz.) - boned, skinned - 3 tablespoons flour - 1 tablespoon tarragon - fresh, chopped - salt & pepper    Make ordinary chicken breasts a special treat with this flavorful recipe idea: tender chicken breasts pan-fried in a tarragon, garlic oil; served on a bed of wild rice; and smothered in a rich mushroom, tarragon, and shallot sauce. Fantastic!   Directions Heat olive oil and butter in skillet. Add mushrooms and shallots. Sauté for 5-8 minutes. Add garlic and tarragon and sauté for 1-2 more minutes. Remove from skillet with slotted spoon. Add 1 tablespoon vegetable oil to oil in pan already. On waxed paper, mix together flour, tarragon, salt & pepper. Dredge breasts in flour mixture, shaking off excess. Place chicken breasts in flavored oil in pan. Cook until golden brown and no pink in the center - about 5-7 minutes each side, depending on thickness. Transfer chicken to platter, keep warm.	2

	In same skillet, pour in chicken broth, stirring up any brown bits. Add half and half, continue stirring. Add 1 tablespoon fresh tarragon, then add mushroom mixture back into skillet. Pour in cornstarch mixture, stirring over medium heat for 2-3 minutes, until thick and bubbly. Serve over chicken breasts with wild rice along side.	3