Mushroom Chicken

Name: Mushroom Chicken
Ingredients: 2 1/2 cups sliced mushrooms; 3/4 cup dry white wine or low-sodium chicken broth; 2 tablespoons chopped fresh parsley; 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 (6-ounce) skinless, boneless chicken breast halves; 1 tablespoon cornstarch; 2 teaspoons water; 4 cups cooked fettuccine; Fresh tarragon sprigs (optional)

11 ingredients

2 steps

Ingredients

2 1/2 cups sliced mushrooms
3/4 cup dry white wine or low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon cornstarch
2 teaspoons water
4 cups cooked fettuccine
Fresh tarragon sprigs (optional)

Directions

1

Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.
2

Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.