Huhnerbrust Berliner Art - cooking recipe

Ingredients

4 (6 oz.) boneless chicken breast halves
1/2 lb. mushrooms (or less)
4 oz. butter
1 c. chicken stock
salt and pepper
flour

Preparation

Put the butter in a saute pan and set over medium heat.
Roll the chicken breasts in flour and saute over medium heat.
Roll the chicken breasts in flour and saute over medium heat until almost done.
Remove and set aside in a warm spot.
Add the mushrooms to the pan and saute briefly.
Sprinkle with a scant tablespoon flour, some salt and pepper and a pinch of tarragon.
Stir and add chicken stock.
Put the chicken breasts back into the pan and let simmer until tender.
Add leeks or scallions and cook a little. Adjust seasoning to taste.
Serve with any vegetable and potato or noodle.