Wine and mushroom chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Salt |
| 4 | 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 |
Directions
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.