Ingredients
-
2
-
1
-
1
-
3
-
2
-
1/2
-
1/4
-
6
-
1
-
1/4
-
-
-
-
-
Directions
Chicken Breasts With Mushrooms and Tarragon, Diabetic-friendly, This was just ok The sauce was very dark (from the m’room?) and wasn’t attractive looking at all I absolutely love chicken and mushrooms, but this didn’t have much flavor, even tho I love tarragon and kept adding more Sorry, but I won’t make this again , The angels must have been watching over me while I was making this, because it was heavenly! I loved the wine and tarragon DH really enjoyed it and asked me to make it again No complaints from me on that one! Loved it! Thank you for sharing!
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Steps
|
1
Done
|
In 12-Inch Skillet, Heat 1 Tablespoon Oil Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms and Shallot and Cook, Stirring Occasionally, Until Mushrooms Are Golden Brown and Any Liquid Has Been Evaporated, 12 to 15 Minutes. |
|
3
Done
|
Transfer Mushroom Mixture to Bowl. |
|
4
Done
|
on Waxed Paper, Combine Flour, 1 Tablespoon Chopped Tarragon, Salt and Pepper; Use Flour Mixture to Coat Chicken, Shaking Off Excess. |
|
5
Done
|
in Same Skillet, Heat Remaining 1 Tablespoon Oil Over Medium-Heat Until Very Hot. |
|
6
Done
|
Add Chicken and Cook Until Chicken Is Golden Brown and Loses Its Pink Color Throughout, About 4 Minutes Per Side. |
|
7
Done
|
Transfer Chicken to Warm Platter. |
|
8
Done
|
Add Broth, Wine, Remaining 1 Tablespoon Chopped Tarragon, and Mushroom Mixture to Skillet; Cook 1 Minute, Stirring Until Browned Bits Are Loosened from Bottom of Skillet. |
|
9
Done
|
Pour Sauce Over Chicken. |
