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Categories:
unsalted butter green onion tarragon sweet mushrooms white wine chicken breast meat flour salt nutmeg paprika shrimp frozen peas
Viewed: 50 - Published at: 8 years agoIngredients
- 3/4 C. unsalted butter
- 1/2 C. chopped green onion
- 1 tsp. dried tarragon
- 1 C. chopped sweet, red peppers
- 2 C. thickly sliced fresh mushrooms
- 3/4 C. dry white wine
- 2 C. coarsely chopped chicken breast meat
- 2 Tbsp. flour
- 2 C. half-and-half, scalded
- salt and freshly ground white pepper
- dash of nutmeg (optional)
- dash of paprika
- 2 C. small shrimp (optional)
- 1 C. frozen peas
Method
- In a large saucepan, melt 1/4 cup of the butter.
- Add the green onions and half of the tarragon.
- Saute over medium-low heat about 5 minutes, until onions are wilted.
- Add the red pepper, mushrooms, 1/2 cup of the wine and the chicken.
- Increase heat to medium-high and saute about 5 minutes until chicken is opaque.
- Add the shrimp and remaining tarragon.
- Saute, tossing constantly, for 2 minutes until shrimp turns pink.
- Remove from heat and set aside.
- In a separate saucepan, melt the remaining 1/2 cup butter.
- Sprinkle flour over it when the butter bubbles and whisk to mix well.
- Add half-and half, whisking vigorously over medium-low heat until sauce is smooth and thick.
- Flavor with remaining 1/4 cup wine and salt, pepper and nutmeg.
- Continue to cook, whisking, for 2 minutes.
- Do not let boil.
