2 lbs. boneless chicken
1 tsp. crushed tarragon
1/3 c. white wine
1 lg. pkg. mushrooms
1/3 c. light cream
1 tbsp. cornstarch
2 tbsp. butter
Salt and pepper to taste

Place chicken in frying pan and brown on both sides with melted butter. Then add tarragon, wine, sliced mushrooms, and salt and pepper. Set, covered, over medium high for approximately 12 minutes. While chicken is cooking, combine cornstarch and cream. When chicken is done, remove the chicken and mushrooms and place on a plate. Keep this warm in a preheated oven (200 degrees). Retaining the juices in the pan, add cream mixture. Cook over low heat until it thickens. Cover chicken with sauce and serve.