Ann Summa
Hands-On Time
5 Mins
Total Time
11 Mins
Serves 4

How to Make It

Step 1

 In a large sauté pan over medium high heat, add the butter and sauté until the foam subsides and the butter begins to brown.

Step 2

Add the onions, the mushrooms, the salt, and a few cranks of pepper, then toss to coat.

Step 3

Cook, stirring occasionally, until the onions are transparent, for 7 minutes.

Step 4

Turn the heat to high, add the sliced chicken, and stir to combine.

Step 5

Dust the mixture evenly with the flour, toss to coat, then cook, stirring occasionally, for 2 additional minutes.

Step 6

 Slowly drizzle the milk over the chicken mixture, stir to combine, and bring to a simmer.

Step 7

Lower the heat, add the cheese, the tarragon, and the parsley and stir to combine.

Step 8

Cook until the sauce thickens, about 2 minutes, and season to taste.

Step 9

Serve with brown rice, egg noodles, or steamed vegetables, if you wish.

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