Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
2 tablespoons | All-purpose flour |
¼ teaspoon | Pepper |
⅛ teaspoon | Salt |
4 \N | Chicken breasts, about 1 lb., skinned and boned |
8 ounces | Mushrooms, sliced |
⅓ cup | Chopped onion |
1 teaspoon | Dried tarragon |
½ cup | Dry white wine |
2 tablespoons | Plain low-fat yogurt |
1 tablespoon | Chopped parsley |
Keywords: Chicken, Mushrooms
In large skillet heat oil over high heat. In small bowl, combine flour, pepper and salt. Coat both sides of chicken breasts with flour mixture; satu until golden brown. Remove chicken from skillet and set aside. Reduce heat to medium; saut mushrooms and onion until onion is soft. Add tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken and simmer 5 minutes longer until tender; remove chicken to serving platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce over chicken; sprinkle with parsley.
Makes 4 servings.