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Ingredients
- 1 pound skinned and boned chicken breast halves
- Clear plastic wrap
- Pepper to taste
- 2 tablespoons butter (not margarine)
- 1/3 cup dry white wine
- 1 teaspoon dried tarragon
- 1 clove garlic, crushed
- 1 (10 3/4 ounce) can cream of mushroom soup
- 2/3 cup half and half or milk
Details
Preparation
Step 1
Pound chicken breasts to 1/4 inch thickness between two sheets plastic wrap. Sprinkle with pepper.
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Melt butter in a large skillet over medium heat. Add chicken and sauté until done, about 5 minutes. Remove from skillet and keep warm.
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Add wine, tarragon, and garlic to skillet; cook until wine is reduced to 3 tablespoons, about 5 minutes. Stir in soup and half and half; bring to a boil, stirring constantly. Return chicken to skillet; reduce heat and simmer 5 minutes. Serve with rice, if desired. Also, good with French bread to sop the sauce.
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