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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 sauté 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.
Yield: 8 servings
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