2 lbs. chicken breasts (skinless, boneless)
1 lb. fresh mushrooms
1 bunch green onions
8 oz. sour cream
1 tbsp. tarragon
1 tbsp. beau monde seasoning
1 c. white Zinfandel wine

Saute sliced onions and mushrooms, then place into an 8 quart pot. Lightly precook chicken and cube, placing it in pot also. Add tarragon, beau monde, and white wine to pit and simmer on low for 30 to 45 minutes. When done, add sour cream to mixture and serve over rice. Serves 4.