Entrees
Chicken and Mushrooms with Tarragon Cream Sauce
Makes 6 servings
Chicken and Mushrooms with Tarragon Cream Sauce
Makes 6 servings
Nutritional information per serving: Calories 411 (39% from fat)
carb.7g
pro. 52g
fat 17g
sat. fat 8g
chol. 163mg
sod. 368mg
calc. 72mg
fiber 1g
carb.7g
pro. 52g
fat 17g
sat. fat 8g
chol. 163mg
sod. 368mg
calc. 72mg
fiber 1g
Ingredients
- 6 chicken breast halves (5-6 ounces each), boneless, skinless
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- 1 tablespoon extra virgin olive oil, divided
- 1 tablespoon unsalted butter, divided
- 8 ounces white mushrooms, sliced
- ⅓ cup minced shallots
- ½ cup vermouth or dry white wine
- 1 cup chicken stock, nonfat, low sodium
- 1 tablespoon freshly chopped tarragon*, divided
- ¼ cup sun-dried tomatoes (not packed in oil), slivered, divided
- 1 cup light cream
Preparation
- Season chicken with salt and pepper. Preheat Cuisinart™ Electric Skillet to 300°F; melt oil and butter. Add chicken breasts and cook until browned, about 2-3 minutes; turn and cook 2-3 minutes longer. (Do not cook through – they will finish in the cream sauce.) Remove chicken, cover loosely while making sauce.
- Heat remaining oil and butter and brown mushrooms, stirring occasionally, about 3 minutes. Add shallots; stir constantly for 30 seconds or until softened; do not let burn. Add wine, chicken stock, ½ tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about ½ cup; add accumulated juices from the chicken breasts and cook 1 minute.
- Add cream and cook until thickened, about 3 minutes. Push the mushrooms to one side; return chicken breasts in a single layer. Cover and reduce heat to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.
- To serve, place chicken breasts on a warm plate; cover with sauce and mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.
* If you do not have fresh tarragon, substitute fresh parsley and add ¾-teaspoon dried tarragon with the sun-dried tomatoes.