Tarragon Chicken

[Audrey]

Tarragon Chicken

2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
4 tablespoons butter
1/2 pound sliced mushrooms
2 tablespoons all purpose flour
1 cup chicken broth
1 1/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/2 cup half and half
Salt and freshly ground black pepper to taste
flour for dredging

Dredge chicken breasts in flour and brown in 2 tablespoons butter. Remove chicken to warm platter. Add remaining 2 tablespoons butter and saute mushrooms. Sprinkle mushrooms with 2 tablespoons flour, blend well. Gradually add chicken broth, then tarragon, cook until thickened. Slowly add half and half, and season with salt and pepper. Return chicken to pan and heat through. Sauce should be only slightly thick.