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Chicken Saute with Mushrooms




Source of Recipe


Canadian Living


List of Ingredients




Chicken Saute with Mushrooms


4 boned and skinned chicken breasts
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons margarine
1 tablespoon corn oil
2 tablespoons onion
1/2 pound mushrooms
1/2 cup dry white wine
3/4 cup chicken stock
1/2 cup whipping cream
1 teaspoon tarragon

Dredge chicken breasts in flour; season with salt and pepper. In skillet, heat 1 tablespoon margarine with oil over medium-high heat just until foam rises and subsides. Add chicken and cook for about 6 minutes until no longer pink inside. Turn once. Remove chicken from pan and keep warm. Pour off excess fat from skillet. In skillet, melt remaining margarine; add chopped onion, stir to coat. Add sliced mushrooms and cook, stirring, for about 2 minutes or until tender. Pour in wine and increase heat to high; cook for 2 minutes. Add stock and cook for 3 to 5 minutes or until reduced by half. Add cream and cook for about 2 minutes or until thick enough to coat spoon. Stir in tarragon; season with salt and pepper to taste. Place chicken on plates; spoon sauce over. Serves 4.



Recipe