|
Enjoy this recipe from Quick & Easy Autumn.
Submitted by: Tina Wright
from Atlanta, GA
1-1/2 lbs. boneless, skinless chicken breasts
salt and pepper to taste
3 T. butter, divided
1 yellow onion, chopped
1 lb. sliced mushrooms
1/4 c. Madeira wine or chicken broth
1 T. Worcestershire sauce
1 T. fresh tarragon, chopped
Sprinkle chicken generously with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook chicken until golden on both sides, about 8 minutes. Transfer chicken to a plate. Melt remaining butter in skillet over medium heat. Add onion; sauté just until softened, about 3 minutes. Add mushrooms; sauté until juices are released, about 5 minutes. Stir in wine or broth and Worcestershire sauce. Return chicken and any juices from the plate
to the pan. Spoon mushroom mixture over chicken. Reduce heat to medium-low; cover and cook until chicken juices run clear, about
20 minutes. Stir in tarragon and additional salt and pepper, as desired. Serves 4. | |
|
|
Sprinkle chicken generously with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter. Cook chicken until golden on both sides, about 8 minutes. Transfer chicken to a plate. Melt remaining butter in skillet over medium heat. Add onion; sauté just until softened, about 3 minutes. Add mushrooms; sauté until juices are released, about 5 minutes. Stir in wine or broth and Worcestershire sauce. Return chicken and any juices from the plate
to the pan. Spoon mushroom mixture over chicken. Reduce heat to medium-low; cover and cook until chicken juices run clear, about
20 minutes. Stir in tarragon and additional salt and pepper, as desired. Serves 4. |
|
|