Quick and simple; at least one person thoght it was very good!

makes 2 servings

Ingredients: 1/4 pound (4 oz (120 g)) sliced mushrooms, 2 tablespoons unsalted butter, 2 boneless and skinless chicken breasts, 1 tablespoon butter, 1/4 cup finely chopped shallots, 1/4 cup (60 ml) dry white wine, 1 tablespoon chopped fresh tarragon, 1/2 cup (125 ml) whipped cream

Instructions: Melt the butter in a large frying pan. Add mushrooms and saute over medium-high heat until lightly browned. Remove from the heat and set aside.

Dry the chicken breasts throughly. Add more butter to the pan and saute the breasts until pale golden brown on both sides.

Remove the breasts while you saute the onions, the return the breasts to the pan and add dry white wine.

Reduce heat to low and cook, covered with lid or foil, for further 10 minutes.

Remove cooked chicken and turn up the heat to high. Reduce the cooking liquid to 2 tablespoons, then pour in whipped cream and bring to a boil. Add the tarragon and reserved mushrooms and cook until lightly thickened. Put chicken breasts back and allow to heat through.

Ingredients: 1 tablespoon olive oil, 4 skinless and boneless chicken breasts, salt and freshly ground black pepper, to taste, 2 cups broccoli florets, blanched and chopped, 6 bacon strips, cooked and chopped, 1/3 cup shredded Mozzarella cheese, 1 cup shredded Cheddar cheese

Read full recipe here