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Ingredients
- 2 lrg boneless skinless chicken breast halves cut 1" pcs Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 Tbsp. butter
- 8 ounce mushrooms sliced
- 1 sm leek, white and pale green parts only thinly sliced
- 2 tsp minced fresh tarragon (or possibly 1 tspn dry tarragon)
- 1/3 c. dry white wine
- 1/3 c. whipping cream
Directions
- Sprinkle chicken with salt and pepper. Heat butter in heavy large skillet over medium-high heat. Add in chicken, mushrooms, leek and tarragon. Saute/fry 8 min.
- Add in wine and cream. Reduce heat to medium. Cover skillet; simmer till chicken is cooked through, about 2 min.
- Uncover; simmer till mushrooms and leek are tender and sauce thickens sufficient to coat spoon, about 2 min longer. Season with salt and pepper.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 2 servings | |
| Calories 256 | |
| Calories from Fat 150 | 59% |
| Total Fat 17.03g | 21% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.01g | |
| Cholesterol 77mg | 26% |
| Sodium 107mg | 4% |
| Potassium 544mg | 16% |
| Total Carbs 5.73g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.21g | 1% |
| Protein 14.74g | 24% |
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