Chicken in Tarragon Cream Sauce
Yield
4 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
skinless, boneless or chicken tenders |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| 3 | large |
scallions, spring or green onions
sliced, including some of the green tops |
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | teaspoon |
tarragon leaves
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| ½ | cup |
light cream (half&half)
|
|
| ½ | cup |
heavy whipping cream
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
skinless, boneless or chicken tenders |
|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 3 | large |
scallions, spring or green onions
sliced, including some of the green tops |
|
| 118 | ml |
white wine
dry |
*
|
| 1.3 | ml |
tarragon leaves
|
|
| 0.6 | ml |
thyme
|
*
|
| 118 | ml |
light cream (half&half)
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 5 | ml |
lemon juice
|
|
Directions
Cut chicken into cubes.
Heat oil in 10" heavy skillet. Add chicken and sauté until no longer pink.
Remove from pan and keep warm.
Add mushrooms and green onions to pan drippings.
Sauté briefly then add white wine, tarragon and thyme.
Cook 2 minutes or until mushrooms are slightly softened and wine has nearly evaporated from pan.
Add lemon juice, half and half and heavy cream.
Bring just to a boil; return chicken and accumulated juices to the pan.
Heat thorough.
Add salt and pepper to taste.
Serve immediately over rice or noodles.
Serves 4.
