Sauteed Chicken In Mushroom-Tarragon Sauce Recipe
Ingredients
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
10 ounces skinned and boned chicken breasts
2 teaspoons margarine
1 cup sliced mushrooms
1/4 cup chopped scallions (green onions)
1/2 teaspoon tarragon leaves
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.
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