Chicken Breast with Tarragon Mushroom Sauce |
Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce. Makes 4 servings.
Ingredients
- 1 tsp (5 mL) paprika
- ¼ tsp (2 mL) ground black pepper
- 4 boneless, skinless chicken breasts (about 1lb/500 g)
- 2 tbsp (25 mL) olive oil
- 1 1/3 cups (325 mL) chicken broth
- 2 tbsp (25 mL) lemon juice
- 1 tbsp (15 mL) sugar
- 2 tsp (10 mL) cornstarch
- 2 tbsp (25 mL) dried cranberries (optional)
- 1 lb (500 mg) sliced fresh Mushrooms
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tsp (10 mL) dried tarragon (2 tbsp/25 mL fresh minced)
- Fresh tarragon or parsley, minced (optional)
Directions
1. In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub the surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside. Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.
2. In large skillet heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve place chicken on plates, spoon sauce over and garnish with parsley if desired.
Variation: Substitute 2/3 cup (75 mL) EACH orange juice and chicken broth for the broth above and replace cranberries with diced green pepper.
Nutritional Information per serving:
Calories: 268
Protein : 34.9 g
Fat: 9.2 g
Carbohydrates: 11.3 g
Dietary Fibre: 2.4 g
Recipe courtesy of Mushrooms Canada. For more delicious recipe ideas visit www.mushrooms.ca
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Stephanie Grant | May 10, 2011 at 9:40 pm - §
This was AWFUL! It is VERY sweet! No one in our family could eat it. And we only added the cranberries to the sauce while it was sitting waiting to be used, then decided to remove them before actually adding the sauce. Be careful about the cooking time for the chicken as well. Ours took much longer. We used our meat thermometre.