Chicken Tarragon with Mushrooms

Prep time 10 minutes; Total time 30 minutes; Serves 2

Tarragon adds a light French flavour. The variation below is great for entertaining.

2 chicken cutlets (4oz each)
2 tsp. vegetable oil 
Fresh ground pepper 
1 tsp. non-hydrogenated margarine 
1 small onion chopped
8oz sliced mushrooms
2oz. vermouth* /white wine
4oz. chicken stock or water
1 tsp. dried tarragon

Sides Suggestions

1. Prepare rice. About 2 minutes before end add frozen peas, stir and simmer for 2 minutes.
2. Meanwhile, heat oil in non-stick frying pan over medium high heat. Sprinkle chicken with fresh pepper and sauté until done (about 6 minutes per side) remove to side dish and cover.
3. In same pan add margarine and sauté onion and mushrooms until soft about 5 minutes, add vermouth and tarragon and simmer 1 minute. Add stock and simmer for 2 minutes until reduced by half. Season with pepper.
4. Serve chicken with rice and pour on sauce.

Entertaining Variation: This dish can be made with veal scaloppini and instead of adding peas to the rice serve with steamed green beans or asparagus seasoned with a small amount of lemon juice and fresh ground pepper.

*vermouth is a great substitute for white wine and stores well.