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Chicken In Tarragon Cream Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN IN TARRAGON CREAM SAUCE
 Categories: Poultry, Meats, Sauces
      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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