Tarragon Chicken with Mushrooms
Yield
10 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 | pound |
mushrooms
sliced |
|
| 3 | pounds |
chicken
cut-up |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | tablespoon |
tarragon leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 453.6 | g |
mushrooms
sliced |
|
| 1.4 | kg |
chicken
cut-up |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 15 | ml |
tarragon leaves
|
|
Directions
In large frying pan, melt butter over medium heat. Add mushrooms and cook about 5 minutes, until lightly brown.
Remove from pan and set aside.
Season chicken with salt and pepper. In a large frying pan, heat olive oil.
Add chicken and cook over medium heat until brown, about 5 minutes aside.
Drain off excess fat. Add wine and tarragon. Cover, reduce heat, and simmer 25 minutes.
Add reserved mushrooms and cook 5 minutes more.
