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Description Edit

  • Makes 6 servings

Ingredients Edit

Directions Edit

  1. Dredge chicken in cornstarch seasoned with salt, thyme, and pepper.
  2. Cook chicken in butter and oil in large skillet over medium heat until brown on all sides.
  3. Stir in onions and mushrooms; continue cooking 2 minutes.
  4. Add tarragon, broth and sherry; cover and simmer 10 minutes.
  5. Stir in tomatoes; cover and cook 5 minutes longer.
  6. Serve over hot rice.
  7. Garnish with parsley.
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