2 whole chicken breasts, boned skinned and pounded to 1/4 inch thickness
All purpose flour
4 tbsp. butter, divided
1/2 lb. sliced mushrooms
2 tbsp. all purpose flour
1 c. chicken broth
1 1/4 tsp. minced fresh tarragon or 1/4 tsp. dried tarragon
1/2 c. half and half
Salt and freshly ground black pepper to taste
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.