Tarragon Creamed Chicken - cooking recipe

Ingredients

3/4 C. unsalted butter
1/2 C. chopped green onion
1 tsp. dried tarragon
1 C. chopped sweet, red peppers
2 C. thickly sliced fresh mushrooms
3/4 C. dry white wine
2 C. coarsely chopped chicken breast meat
2 Tbsp. flour
2 C. half-and-half, scalded
salt and freshly ground white pepper
dash of nutmeg (optional)
dash of paprika
2 C. small shrimp (optional)
1 C. frozen peas

Preparation

In a large saucepan, melt 1/4 cup of the butter.
Add the green onions and half of the tarragon.
Saute over medium-low heat about 5 minutes, until onions are wilted.
Add the red pepper, mushrooms, 1/2 cup of the wine and the chicken.
Increase heat to medium-high and saute about 5 minutes until chicken is opaque.
Add the shrimp and remaining tarragon.
Saute, tossing constantly, for 2 minutes until shrimp turns pink.
Remove from heat and set aside.
In a separate saucepan, melt the remaining 1/2 cup butter.
Sprinkle flour over it when the butter bubbles and whisk to mix well.
Add half-and half, whisking vigorously over medium-low heat until sauce is smooth and thick.
Flavor with remaining 1/4 cup wine and salt, pepper and nutmeg.
Continue to cook, whisking, for 2 minutes.
Do not let boil.