Mushroom Chicken

Ingredients

• 2 1/2 cups sliced mushrooms
• 3/4 cup dry white wine or low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon cornstarch
• 2 teaspoons water
• 4 cups cooked fettuccine
• Fresh tarragon sprigs (optional)

Preparation

1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.
2. Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.