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Category: Chicken
Prep Time: Cook Time: Total Time:
1 large carrot
1 large yellow onion, thinly sliced
3/4 lb. mushrooms, brushed clean and thinly sliced
4 skinless, boneless chicken breast halves, 4-5 oz. Each
1/2 tsp salt, plus salt to taste
1/4 tsp pepper,
2 tbsp vegetable oil
1/4 cup flour
2 cup chicken broth
1/2 tsp dried tarragon
Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2-inch thick. Set aside with the onion and mushrooms.
Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with the 1/2 tsp salt and 1/4 tsp pepper. Cook, turning once, until browned, about 2 minutes on each side. Transfer the chicken to a plate and set aside.
Return the pan to medium-high heat and add the oil. When hot but not smoking, add the carrot, onion and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned, about 7 minutes. Sprinkle with the flour and cook, stirring constantly, unti fully blended, about 2 minutes longer.
Add the broth and tarragon and bring to a boil, stirring frequently until slightly thickened. Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout when cut into with a knife and the vegetables are tender, about 10 minutes. Season to taste with salt and pepper and serve at once.
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SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 large carrot
1 large yellow onion, thinly sliced
3/4 lb. mushrooms, brushed clean and thinly sliced
4 skinless, boneless chicken breast halves, 4-5 oz. Each
1/2 tsp salt, plus salt to taste
1/4 tsp pepper,
2 tbsp vegetable oil
1/4 cup flour
2 cup chicken broth
1/2 tsp dried tarragon
Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2-inch thick. Set aside with the onion and mushrooms.
Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with the 1/2 tsp salt and 1/4 tsp pepper. Cook, turning once, until browned, about 2 minutes on each side. Transfer the chicken to a plate and set aside.
Return the pan to medium-high heat and add the oil. When hot but not smoking, add the carrot, onion and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned, about 7 minutes. Sprinkle with the flour and cook, stirring constantly, unti fully blended, about 2 minutes longer.
Add the broth and tarragon and bring to a boil, stirring frequently until slightly thickened. Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout when cut into with a knife and the vegetables are tender, about 10 minutes. Season to taste with salt and pepper and serve at once.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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