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    Chicken Saute with Mushrooms

    Source of Recipe

    Canadian Living

    List of Ingredients

    Chicken Saute with Mushrooms

    4 boned and skinned chicken breasts
    4 tablespoons flour
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    2 tablespoons margarine
    1 tablespoon corn oil
    2 tablespoons onion
    1/2 pound mushrooms
    1/2 cup dry white wine
    3/4 cup chicken stock
    1/2 cup whipping cream
    1 teaspoon tarragon

    Dredge chicken breasts in flour; season with salt and pepper. In skillet, heat 1 tablespoon margarine with oil over medium-high heat just until foam rises and subsides. Add chicken and cook for about 6 minutes until no longer pink inside. Turn once. Remove chicken from pan and keep warm. Pour off excess fat from skillet. In skillet, melt remaining margarine; add chopped onion, stir to coat. Add sliced mushrooms and cook, stirring, for about 2 minutes or until tender. Pour in wine and increase heat to high; cook for 2 minutes. Add stock and cook for 3 to 5 minutes or until reduced by half. Add cream and cook for about 2 minutes or until thick enough to coat spoon. Stir in tarragon; season with salt and pepper to taste. Place chicken on plates; spoon sauce over. Serves 4.





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