Chicken in Creamy Herb Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from . 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 |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/3 cup chicken broth |
1 tablespoon chopped fresh tarragon leaves (optional) or 1 teaspoon dried tarragon leaves, crushed (optional) |
1/3 cup heavy cream or 1/3 cup whipping cream |
Directions:
1. 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.
2. 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.
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