Heat 1 tbs butter brown chicken on both sides (5 min each side) until cooked.
Remove from pan.
In same skillet heat 2 tbs butter, saute mushrooms until most of the liquid has evaporated. Add wine and cream. Stir well. Add water, bouillon, garlic and mustard. Cook, stirring until creamy and thick.
Add tarragon and return chicken to pan, reheat chicken.
this is amazing over mashed potatoes.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 142 (35%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 173.6mg||53 %|
|Sodium 318.1mg||11 %|
|Potassium 899mg||24 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4g|
|Protein 56.9g||81 %|
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Calories per serving: 405
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