Chicken Breasts with Mushrooms and Tarragon - 7g Carbs

From: The All New Good Housekeeping Cookbook

Servings: 6

2 Tbsp olive oil

1 lb assorted mushrooms (white and cremini, trimmed and sliced;

shiitake, stems removed and caps sliced)

1 large shallot, finely chopped

3 Tbsp all-purpose flour

2 Tbsp chopped fresh tarragon OR 1 tsp dried tarragon

1/2 tsp salt

1/4 tsp ground black pepper

6 small skinless, boneless chicken breast halves (1 1/2 lb)

1 cup chicken broth

1/4 cup dry white wine

In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.

Add mushrooms and shallot and cook, stirring occasionally, until

mushrooms are golden brown and any liquid has been evaporated, 12

to 15 minutes. Transfer mushroom mixture to bowl.

On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt

and pepper; use flour mixture to coat chicken, shaking off excess.

In same skillet, heat remaining 1 tablespoon oil over medium-heat

until very hot. Add chicken and cook until chicken is golden brown

and loses its pink color throughout, about 4 minutes per side.

Transfer chicken to warm platter.

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. Pour sauce over chicken.

Servings: 6

Nutrition per Serving:

212 Calories, 7g Fat, 66mg Cholesterol, 29g Protein,

437mg Sodium, 7g Carbs

Exchanges: 4 Lean Meat, 1/2 Bread/Starc

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