Chicken In White Wine Cream Sauce

Directions

1. Mix seasoned flour: 1/2 cup flour, tarragon, salt and pepper. Dredge chicken in the flour. Brown lightly in butter, add in 1 tbsp oil to prevent burning. Then add in the mushrooms, onions and wine. Simmer covered till chicken is done, 25 min. Remove chicken from skillet, leaving onion and mushrooms. Shake 2 tbsp flour and the heavy cream. Stir into the drippings in the skillet. Flavor with tarragon according to your taste. Cook till sauce thickens. Pour over chicken and serve.