4 boneless chicken breasts
1 c. chopped mushrooms
1 c. chopped onions
1 pt. heavy cream
1 1/2 c. white wine
1/2 c. plus 2 tbsp. flour
1 tsp. tarragon
1/2 tsp. salt and dash pepper
6 tbsp. butter

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