Sauteed Strips of Chicken with Chanterelles
| Yield: | 3 Servings |
| Categories: | Chicken, French |
| 3/4 | lb | Boned, skinned chicken breast, cut in 1/2-inch strips |
| Tarragon, to taste | ||
| Salt and pepper, to taste | ||
| Flour | ||
| 4 | tb | Butter |
| 5 | Shallots, chopped | |
| 1 | Clove garlic, chopped | |
| 3/4 | lb | Yellow and black chanterelles, coarsely chopped * |
| 2/3 | c | Red wine (Pinot Noir or Zinfandel) |
| 1 1/2 | c | Low-salt chicken broth |
| 3 | tb | Cream |
| 1 | tb | Chopped chives or a handful of chive spears, for garnish |
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