4 split breast fillets, skinned
1/4 c. white wine or apple juice
1 1/2 tbsp. cornstarch
1 tsp. garlic salt
1/4 lb. mushrooms, sliced
4 tbsp. butter
1 c. whipping cream
1/8 c. dried tarragon
Hot cooked rice

1. Cut up chicken breasts into bite size pieces. Place in a bowl with wine or juice, garlic salt and cornstarch. Toss wet. Set aside to marinate for 15 minutes.

2. Meanwhile, saute mushrooms in 2 tablespoons of butter for 2 minutes or until browned. Remove from pan.

3. Add balance of butter to pan over high heat, add chicken and marinade and tarragon. Saute quickly for 5 to 10 minutes or until done. Add mushrooms to chicken. Toss over high heat for 30 seconds.