Chicken Marsala..vvkx95a

4 Chicken breasts -- boneless

2 TB Flour

2 TB Margarine

2 TB Oil

1/2 ts Tarragon

1/2 c Marsala; wine -- sherry or

: cogn 1/4 c Chicken broth

1/2 c Heavy cream

1 TB Dry mustard

1/4 c Parsley -- chopped

: Salt : Pepper 3 c Minute rice -- dry

DREDGE CHICKEN IN FLOUR. SPRINKLE ON SALT, PEPPER, AND TARRAGON BROWN IN HOT OIL/BUTTER. REMOVE FROM HEAT. DEGLAZE SKILLET WITH WINE. ADD BROTH, STIRRING. ADD CREAM WITH MUSTARD, STIR UNTIL THENED. RETURN CHICKEN TO PAN. SERVE OVER RICE, GARNISH WITH PARSLEY. Recipe By :
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