CHICKEN COQ ROSE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Fisher Estate in Irving, Texas in 1997. 1-1/2 cups white wine 1 cup chicken broth 1/2 teaspoon dried tarragon 1/2 pound fresh sliced mushrooms 4 skinless and boneless chicken breasts Oil for browning chicken 1 tablespoon corn starch Flour seasoned with salt and pepper Shake chicken well in bag with the seasoned flour coating. Add oil to hot frying pan then add chicken and brown on both sides. Saut� mushrooms in the same frying pan. Place chicken in a casserole dish. Combine wine, chicken broth and saut�ed mushrooms in a sauce pan and bring to a boil on stove. Mix corn starch with a small amount of water then add cornstarch mixture slowly until sauce reaches desired consistency. Pour wine sauce with mushrooms over the chicken. Crumble the tarragon and sprinkle over the top of the chicken. Cover dish and cook chicken for 45 minutes at 375. Serve over rice or noodles.