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
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
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.