Chicken & Mushrooms in a Tarragon Sauce
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole, skinned and boned |
|
| 1 ½ | cups |
mushrooms
fresh, sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
tarragon leaves
dried, crushed |
|
| 4 | cups |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken breasts
whole, skinned and boned |
|
| 355 | ml |
mushrooms
fresh, sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
tarragon leaves
dried, crushed |
|
| 946 | ml |
rice, cooked
|
|
Directions
Cut chicken into bite size pieces, and cook along with the mushrooms in the oil in a skillet over medium heat.
Stirring often until chicken is done, drain, discard the drippings and set aside.
Keep the chicken and mushrooms warm.
Stir together the whipping cream and flour, and in the same skillet combine it with the salt and tarragon.
Cook and stir until thick and bubbly, and return chicken and mushrooms to skillet.
Cook and stir until heated through, and serve over hot rice.
