We had friends for dinner this weekend. I served this chicken with a sauce similar to this.
Mix ¾ C. chicken broth and ¾ C. white wine. Add a spoonful of cornstarch, whisk and set aside. Clean and slice ½ pound white mushrooms. Melt butter with some EVOO in a sauce pan. Add white ends of one bunch of scallions (diced) and saute. Add the mushrooms and continue cooking. When they begin to release their liquid season with salt, pepper and a pinch of tarragon. Add wine and broth, whisk well, and simmer for twenty minutes. Add zest and juice of one lemon. Taste for additional seasoning and serve over chicken.
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