1/4 c. butter
2 cloves garlic, crushed
1 (2 1/2 lb.) chicken, cut up
1/2 c. dry white wine
1 Tbsp. fresh tarragon
1/2 c. sour cream
1 Tbsp. Dijon mustard
8 to 10 fresh mushrooms,
salt and pepper
Melt butter in skillet, add garlic. Saute for 5 minutes
and remove garlic; set aside. Season chicken with salt and
pepper; then brown in butter. (You may add more butter, if
needed!) Return garlic to skillet, add wine and fresh tarragon
to skillet and reduce to simmer for 45 minutes. Remove chicken
to heated platter. Add fresh mushrooms to skillet. Cook for 3
minutes, covered. Add sour cream and mustard; stir constantly
until hot. Do not allow to boil. Pour sauce over chicken.
Serve with rice.
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