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Tarragon Chicken Breasts

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Submitted by kiml04

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML BUTTER
2 2
EACH EACH SHALLOTS
minced *
½ 226.8
POUND G MUSHROOMS
fresh, sliced
2 2
EACH EACH CHICKEN BREASTS
skinned, boneless, halved
½ 118
CUP ML ALL-PURPOSE FLOUR
seasoned to taste with
½ 118
CUP ML WHITE WINE
dry (chardonnay) *
½ 118
CUP ML CHICKEN BROTH
2 1E+1
TEASPOONS ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML TARRAGON LEAVES
dried

Directions

Melt butter in 10 inch skillet.

Sauté shallots for 1 to 2 minutes.

Add mushrooms and sauté for 3 to 4 minutes.

Remove and keep warm.

Dip chicken breasts lightly into flour and sauté until browned on both sides.

Remove and keep warm.

Deglaze pan with white wine and chicken stock.

Add parsley and tarragon; over high heat, reduce to sauce consistency.

Add mushrooms and shallots; pour over chicken breasts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 229 42% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 139mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 35g
Vitamin A 8% Vitamin C 4%
Calcium 2% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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