Editing revision 23 of Chicken Au Wolf

Serves 4 ===Ingredients=== <pre> 1 lb chicken breast 1 c white wine (any, but chardonnay or chianti work well), 1/2 lb brown, cremini, or other mushrooms 1/4 lb butter, divided 1/2 cup shallots or any kind of onion 1 c cream 1/2 c vegetable stock pasta for 4 All seasonings are to taste: 1 1/2 tbl tarragon 2 BULBS garlic 1/2 tsp red chilli 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp MSG </pre> ===Method=== # Dice chicken and mushrooms into large or small chunks, finely chop mushrooms and shallots/onions. Divide shallots/onions into three. # Start the water for the pasta. # Sautee mushrooms and a little garlic/chilli in the butter on low heat for a few minutes; add first third of the shallots part way through, set aside. # Brown chicken and s1/3 of the garlic in butter. # Sautee the chicken and some garlic in butter until the chicken just begins to turn golden at the edges. # Once chicken is almost done, add white wine (the quantity is up to you - as Rick Stein once said, "Wine is a very important part of cooking, sometimes I EVEN ADD IT TO THE FOOD') # Boil off most of the wine, add the second third of the shallots, chilli/black pepper, salt, pepper, MSG (if desired) and half of the tarragon. # Begin cooking the pasta. # When the wine is almost all evaporated, add the cooked mushrooms and a little veggie stock. Reduce and add single cream, more tarragon and the rest of the shallots/garlic. Cook until thickened. Serve on a bed of pasta.

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