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CHICKEN, MUSHROOM AND LEEK
Round out this French-style meal with rice and steamed asparagus; polish things
off with raspberry tarts from the bakery.
2 large skinless boneless chicken breast halves, cut into 1-inch pieces
1 1/2 tablespoons butter
8 ounces mushrooms, sliced
1 small leek (white and pale green parts only), thinly sliced
2 teaspoons chopped fresh tarragon or 1 teaspoon dried
1/3 cup dry white wine
1/3 cup whipping cream
Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over
medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes.
Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken
is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are
tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season
with salt and pepper.
Makes 2 servings; can be doubled.
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