| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Meats, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinless, boneless chicken breast or chicken tenders |
| 2 |
tb |
Olive oil |
| 1 1/2 |
c |
Sliced fresh mushrooms |
| 3 |
lg |
Green onions, sliced, including some of the green tops |
| 1/2 |
c |
Dry white wine |
| 1/4 |
ts |
Tarragon |
| 1/8 |
ts |
Thyme |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Heavy cream |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
Source: MAINPOUL.ZIP
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and
saute until no longer pink. Remove from pan and keep warm. Add mushrooms
and green onions to pan drippings. Saute briefly then add white wine,
tarragon and thyme. Cook 2 minutes or until mushrooms are slightly softened
and wine has nearly evaporated from pan. Add lemon juice, half and half and
heavy cream. Bring just to a boil; return chicken and accumulated juices to
the pan. Heat thorough. Add salt and pepper to taste. Serve immediately
over rice or noodles. Serves 4.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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