Instructions: This classic sauce can be made ahead and added to your favorite sauteed white meat dish (rabbit, veal, pheasant, quail and even pork).

In olive oil, saute the chicken pieces over high heat for two minutes until lightly browned. Add onion, garlic, and mushrooms and cook for an additional 1 1/2 minutes. Add wine, tarragon and parsley and cook over high heat until liquid reduces by half (approx. 4 minutes).

Add the brown sauce and the tomato sauce and blend in the pan with a rubber spatula. Toss in the chopped tomatoes, blend and serve over cooked rice or pasta. A buttery Chardonnay will complement this dish nicely.

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