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Sautéed Chicken in Mushroom Tarragon Sauce
Dinner in a hurry? Try this.....

(2 servings)

2 teaspoons flour
¼ teaspoon salt
½ teaspoon pepper
2 boneless, skinless chicken breast halves
2 teaspoons butter or low-fat margarine
1 cup sliced mushrooms
¼ cup scallions (green onions), chopped
½ teaspoon tarragon, crushed
¼ cup dry white wine (or defatted, low sodium chicken broth)
water as needed

In a medium skillet, melt the butter. In a pie plate, combine the flour, salt and pepper. Dredge the chicken lightly in the seasoned flour, and cook it in the butter until lightly browned on both sides. Add the mushrooms, scallions and tarragon, and cook them until softened. Stir in the wine (or broth, if using) and bring to a boil. Reduce the heat and simmer for 10-15 minutes until the chicken is tender. If needed,  add a little water while the chicken simmers.

Calories
237
Protein (g)
40.7
Cholesterol (mg)
102
Fat (g)
6
Carbs (g)
5.1
Sodium (mg)
452



Calories from:
Fat
22.8%
Carbs
8.6%
Protein
68.6%

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