Chicken Leek Fricassee
2 large skinless, boneless chicken
breasts, cubed
1 1/2 tbsp. butter
8 oz. mushrooms, sliced
1 leek, sliced thinly
2 tsp. tarragon, chopped (fresh is best)
1/3 cup white wine
1/3 cup whipping cream
Sprinkle chicken with salt and
pepper. Melt butter in a large, heavy skillet over medium high heat.
Add chicken, mushrooms, leek and tarragon. Sauté for 8 minutes. Add
wine and cream.
Reduce heat to medium. Cover skillet and cook until
mushrooms and leek are tender and
sauce thickens.
Season with salt and pepper.
