Poulét Les Traggon ala Creme

This is one of my mom's go-to recipes. It is inspired from a French dish she ate at a restaurant she once worked at in Portland, Oregon. There are a few similar recipes online (1, 2, 3, 4, 5) but this is the one I grew up eating.

You will need:

• 2 lbs of Chicken Breast cut into cubes
• 1 container of sliced mushrooms
• I quart of Half and Half
  
• 1 quart of Milk
• 3 tbsp corn starch
• 1/3 C hot water
• 2 sticks butter
• Fresh or dried Tarragon (about 2 tbsp)
• Any shape pasta (about 4 cups cooked)
• Salt to taste
• Garlic salt

1. Sauté the mushrooms in butter and garlic salt and set aside.
2. Put Half and Half in bigger pot and put in the roux (corn starch and hot water mixed until dissolved) on medium heat.
3. Add tarragon and mushrooms. Cook until it thickens as you start the water for the pasta.
4. When sauce gets thick, start adding milk until it's the right consistency. If it gets too thin, make more roux and add to thicken again.
5. Add the whole cube of butter, then salt to taste.
6. Put pasta in boiling water.
7. In a sautée pan, sear the chicken in three separate batches in butter. Repeat until all three batches are cooked, then add the sauce. Do not drain off the butter or chicken fat; it adds flavor to the sauce.
   
8. Continuously stir the sauce periodically so it doesn't burn on the bottom.
9. After all three batches of chicken are in the sauce, season to taste.
10. Serve sauce over cooked pasta.