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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 4 tablespoons I Can't Believe It's Not Butter Spread, spread
- 4 boneless skinless chicken breasts, pounded thin
- 1 (10 ounce) package mushrooms, sliced
- 1 large shallots or 1 large Spanish onion, finely chopped
- 12 teaspoon salt
- 14 teaspoon ground black pepper
- 13 cup chicken broth
- 1 tablespoon chopped fresh tarragon leaves (optional) or 1 teaspoon dried tarragon leaves, crushed (optional)
- 13 cup heavy cream or 13 cup whipping cream
Method
- In 12-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter Spread over medium-high heat and brown chicken in two batches.
- Remove chicken and set aside.
- In same skillet, melt remaining 2 tablespoons Spread and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender.
- Stir in broth and tarragon.
- Bring to a boil over high heat.
- Reduce heat to low, then return chicken to skillet.
- Simmer covered 5 minutes or until chicken is thoroughly cooked.
- Stir in cream.
- Bring to the boiling point, then cook 1 minute.
