Chicken with Chef Pascal Balsamic, Tarragon and Roasted Garlic Sauce
(Serves 2)

2 pieces boneless and skinless chicken breast
2 tablespoons flour
1 sweet onion, finely sliced
1 cup fancy mushrooms, sliced
2 tablespoon Chef Pascal Balsamic Tarragon & Roasted Garlic Sauce
1 teaspoon vegetable oil
1 tablespoon chicken stock
Salt & pepper to taste

Heat oil in nonstick skillet over medium-high heat. Meanwhile dip each chicken piece in flour; turn to coat. Add chicken and onion and brown approximately 1 minute each side. Add mushroom, deglaze with Chef Pascal Balsamic Tarragon & Roasted Garlic and chicken stock, add salt & pepper to taste. Simmer for approximately 7 to 10 minutes until chicken cooked through. Serve over mashed potatoes or rice.