- 8 small white mushrooms, cut into quarters
- 1/3 cup chicken broth
- 1/2 cup dry white wine
- 1/8 teaspoon white pepper
- 1/2 teaspoon dried tarragon
- 2 boned, skinned chicken breast halves
- 1/3 cup Lucerne Whipping Cream
- salt
- Chopped parsley (optional)
- In a 10- to 12- inch frying pan, combine mushrooms, broth, wine, white pepper, and tarragon. Add chicken to broth mixture, cover, and bring to a boil over high heat. Reduce heat and simmer, covered, until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm.
- Add cream to cooking liquid and mushrooms in pan. Bring to a boil over high heat. Then boil, stirring occasionally, until the sauce is reduced to about 1/2 cup (6 to 8 minutes). Season to taste with salt.
- Pour mushroom sauce over chicken. Sprinkle with parsley, if desired.