2 whole boneless, skinless chicken breasts
1 c. sour cream
1/2 c. white wine
1/2 tsp. tarragon
1/2 lb. mushrooms, sliced
1 sm. onion, sliced
1/4 c. butter
Salt to taste

Place chicken breasts in saucepan with 2 tablespoons butter. Brown lightly. Remove from pan. Add remaining butter, sliced onions, sliced mushrooms, tarragon and saute until tender. Add sour cream and wine. Mix through onions and mushrooms. Place chicken on top and simmer for 15-20 minutes. Serve on a bed of rice. Preparation time: 45 minutes.