Serves 4
Sauté chicken in oil and
season with salt and pepper.
Cook on each side about 5-7
minutes, depending on
thickness. Chicken is
done when juice runs clear.
In a small saucepan, heat
broth, rice milk, mushrooms,
mustard, and chopped
tarragon until heated
through. Sprinkle in
cornstarch, whisking
thoroughly until smooth.
For a thinner sauce, and a
bit more broth.
Slice the chicken breasts at
an angle and pour the sauce
down the middle. Place
a few springs of tarragon on
top and serve. |
