1/4 c. olive oil
2 tbsp. butter
1 tbsp. chopped garlic
6-8 browned chicken breast (skinless & boneless)
2 1/2 c. cream
2 c. fresh mushrooms, cleaned & sliced
1 tbsp. dried tarragon

Saute garlic in butter and olive oil, about 3 minutes, add chicken breast and saute 5 minutes on each side over low heat.

Place sauteed chicken in a 9"x13" baking pan. Sprinkle mushrooms on top of chicken. Mix cream and tarragon, pour over chicken. Cover with aluminum foil and bake at 325 degrees for 2 hours. Serves 6 to 8.