Creamy Chicken Tarragon

2 boneless skinless chicken breasts
1 tbsp Olive Oil
1 cup chopped onion
2 cups of sliced mushrooms (I use baby bellas)
2 tbsp unsalted butter
1 tbsp ground tarragon
½ cup Fat Free Evaporated Milk
½ cup Reduced Sodium Chicken Broth
½ cup dry white wine
¼ cup grated gruyere cheese

I serve with corn and uncle bens original wild rice.

If your sauce is too runny or you'd prefer it be thicker, remove a small amount of the liquid from the sauce and whisk it with 1/2 - 1 tsp of cornstarch. Add back to the sauce and be sure you get it fully incorporated back in. This will give you a rich creamy sauce (how I prefer it).

Clean the chicken breasts of any fat. place on plate or dish and light salt and pepper each side of the chicken.

Heat olive oil Iin a large skillet over medium-high heat. Add chicken breats. Cook for approximately 4 minutes per side (time to flip when the white is creeping half way to 3/4 of the way up the side of the breast). Remove chicken and place on a plate or cutting board.

Melt the butter in the pan. Add the mushrooms and saute until the liquids are coming out of the mushrooms (about 5-6 minutes). Add the white wine and reduce until the wine and fluids are all absorbed.

Add the chicken stock and reduce until about 1/3 remains. Reduce heat to med-low and add evaporated milk and tarragon. cook until it begins to thicken. Melt in Gruyere cheese. Add the chicken back in and cook until the chicken beings to heat again.

Serve over a bed of long grain and wild rice with corn.

Serving Size: Makes 4-6 servings