Entrees

Chicken and Mushrooms with Tarragon Cream Sauce

Makes 6 servings

View Recipe

Chicken and Mushrooms with Tarragon Cream Sauce

Makes 6 servings

Nutritional information per serving: Calories 411 (39% from fat)
carb.7g
pro. 52g
fat 17g
sat. fat 8g
chol. 163mg
sod. 368mg
calc. 72mg
fiber 1g
  1. Chicken and Mushrooms with Tarragon Cream Sauce-1
  1. Chicken and Mushrooms with Tarragon Cream Sauce-1

Ingredients

  • 6 chicken breast halves (5-6 ounces each), boneless, skinless
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground white pepper
  • 1 tablespoon extra virgin olive oil, divided
  • 1 tablespoon unsalted butter, divided
  • 8 ounces white mushrooms, sliced
  • ⅓ cup minced shallots
  • ½ cup vermouth or dry white wine
  • 1 cup chicken stock, nonfat, low sodium
  • 1 tablespoon freshly chopped tarragon*, divided
  • ¼ cup sun-dried tomatoes (not packed in oil), slivered, divided
  • 1 cup light cream

Preparation

  1. Season chicken with salt and pepper. Preheat Cuisinart™ Electric Skillet to 300°F; melt oil and butter. Add chicken breasts and cook until browned, about 2-3 minutes; turn and cook 2-3 minutes longer. (Do not cook through – they will finish in the cream sauce.) Remove chicken, cover loosely while making sauce.
  2. Heat remaining oil and butter and brown mushrooms, stirring occasionally, about 3 minutes. Add shallots; stir constantly for 30 seconds or until softened; do not let burn. Add wine, chicken stock, ½ tablespoon tarragon, 3 teaspoons sun-dried tomatoes. Cook until liquid has reduced to about ½ cup; add accumulated juices from the chicken breasts and cook 1 minute.
  3. Add cream and cook until thickened, about 3 minutes. Push the mushrooms to one side; return chicken breasts in a single layer. Cover and reduce heat to 200°F; simmer until chicken is cooked through, 5-6 minutes longer.
  4. To serve, place chicken breasts on a warm plate; cover with sauce and mushrooms. Garnish with remaining fresh tarragon and sun-dried tomatoes.

* If you do not have fresh tarragon, substitute fresh parsley and add ¾-teaspoon dried tarragon with the sun-dried tomatoes.

This recipe was prepared with

Electric Skillet

Electric Skillet

$139.95

Similar Recipes

Pan Roasted Shrimp and Scallops with Creamy Spinach Feta Sauce over Farfalle

Turn this into a vegetarian entrée by substituting 6 portobello mushrooms cut into one-half inch thick slices for the seafood.

pan-roasted-shrimp-and-scallops-with-creamy-spinach-feta-sauce-over-farfalle-recipe.jpg
Sweet Potato "Pasta" with Wild Mushrooms and Brown Butter Sauce

This simple vegetarian dish is elevated by the warm, nutty flavor of brown butter.

sweet-potato-pasta-with-wild-mushrooms-and-brown-butter-sauce-recipe.jpg
Chicken Satay with Peanut Dipping Sauce

This recipe of Peanut Sauce makes about 1 cup, more than you will need for this dish, but it keeps well for up to 2 weeks when wrapped and stored in the refrigerator. Great in a stir-fry too!

chicken-satay-with-peanut-dipping-sauce3-recipe.jpg
Grilled Pound Cake with Sweetened Whipped Cream and Berries

A great dessert for the summer months and it only takes 15 minutes.

grilled-pound-cake-with-sweetened-whipped-cream-and-berries-recipe.jpg
Tofu with Watercress and Mushrooms

A delicious vegetarian or vegan entrée that builds on a favorite side dish by adding steamed tofu. This stands up on its own, but is also delicious on a bed of warm rice.

Functions: Sauté & Steam

tofu-with-watercress-and-mushrooms-recipe.jpg