Tarragon Chicken Breasts
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | tablespoons |
butter
|
|
2 | each |
shallots
minced |
* |
½ | pound |
mushrooms
fresh, sliced |
|
2 | each |
chicken breasts
skinned, boneless, halved |
|
½ | cup |
all-purpose flour
seasoned to taste with |
|
1 | x |
salt and black pepper
|
* |
½ | cup |
white wine
dry (chardonnay) |
* |
½ | cup |
chicken broth
|
|
2 | teaspoons |
parsley leaves
chopped |
|
½ | teaspoon |
tarragon leaves
dried |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
butter
|
|
2 | each |
shallots
minced |
* |
226.8 | g |
mushrooms
fresh, sliced |
|
2 | each |
chicken breasts
skinned, boneless, halved |
|
118 | ml |
all-purpose flour
seasoned to taste with |
|
1 | x |
salt and black pepper
|
* |
118 | ml |
white wine
dry (chardonnay) |
* |
118 | ml |
chicken broth
|
|
1E+1 | ml |
parsley leaves
chopped |
|
2.5 | 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.