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Dice chicken in ½ in (1 cm) pieces.
Combine chicken with salt, pepper, cornstarch, oil and egg white in a medium size bowl. Let stand for 10 to 15 minutes.
Melt butter in a large skillet. Add chicken and cook until golden, approximately 8 to 10 minutes.
Remove chicken from skillet and add mushrooms. Cook mushrooms until tender. Add wine, cream and tarragon. Combine and add chicken.
Simmer over medium heat, stirring occasionally until sauce thickens.
Serve and sprinkle with chopped parsley.
Serve with white rice and Potato Gratin.
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