Sauteed Chicken In Mushroom Tarragon Sauce Recipe
Ingredients
| All purpose flour | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 10 ounces skinned and boned chicken breasts | ||
| Margarine | 2 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Scallions | 1/4 Cup (16 tbs), chopped | |
| Tarragon leaves | 1/2 Teaspoon | |
| 1/4 cup each dry white wine and water | ||
Directions
In small cup or bowl combine flour, salt, and pepper; sprinkle chicken breasts with flour mixture.
In 10-inch skillet heat margarine until bubbly and hot; add chicken and cook, turning once, until lightly browned on both sides.
Add mushrooms, scallions, and tarragon and cook until vegetables are softened; stir in wine and bring to a boil.
Add water, reduce heat, cover, and let simmer, turning chicken once, until chicken is tender, about 15 minutes.
In 10-inch skillet heat margarine until bubbly and hot; add chicken and cook, turning once, until lightly browned on both sides.
Add mushrooms, scallions, and tarragon and cook until vegetables are softened; stir in wine and bring to a boil.
Add water, reduce heat, cover, and let simmer, turning chicken once, until chicken is tender, about 15 minutes.
Chef
