Instructions: Wash and dry the mushrooms. Cut them in half and saute for 8 minutes in half of the butter. Remove them after cooking and set aside. Add the remaining butter to the pan. Then sprinkle the breasts with the seasoned salt and brown them thoroughly.

Return the mushrooms to the pan; sprinkle with tarragon; add the wine.

Cover and simmer for 45 minutes.

Remove the chicken to a heat-proof platter and keep it warm in the oven while you stir the sour cream into the pan juices. Pour the sour cream mixture over the chicken, sprinkle with chives.

Makes 6
servings.

Bridal Shower Handbook

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