Creamy Tarragon Chicken

3 tablespoons butter or margarine
6 skinned and boned chicken breasts
1 large onion, chopped
2 (8 ounce) packages fresh mushrooms, sliced
1 pint whipping cream
Sliced Monterey jack cheese
Salt and pepper to taste
1 to 2 tablespoons tarragon
Hot cooked rice or noodles

Melt butter in a saucepan over medium heat; add chicken and cook until browned, turning once. Remove from pan; reserve drippings.

Add onion and mushrooms to pan and saute until tender. Add whipping cream and cook until thickened.

Place chicken in a single layer in a 9 x 13 x 2-inch baking dish. Top with cheese (to taste) and pour sauce over cheese. Season with salt and pepper and sprinkle with tarragon.

Bake at 350 degrees F for 30 minutes.

Serve with hot cooked rice or noodles.

Makes 8 servings.