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Mushroom Chicken

Yield 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and about 3/4 cup sauce)

Ingredients

  • 2 1/2 cups sliced mushrooms
  • 3/4 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon cornstarch
  • 2 teaspoons water
  • 4 cups cooked fettuccine
  • Fresh tarragon sprigs (optional)

Nutrition Information

  • calories 405
  • caloriesfromfat 0.0 %
  • fat 5.1 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 43 g
  • carbohydrate 44.3 g
  • fiber 3.2 g
  • cholesterol 94 mg
  • iron 0.0 mg
  • sodium 385 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a large nonstick skillet; bring to a boil over high heat. Arrange chicken in a single layer in pan; cover, reduce heat, and simmer 20 minutes or until chicken is tender. Remove chicken from wine mixture; set aside, and keep warm.

  2. Combine cornstarch and water; add to pan. Bring to a boil; boil, stirring constantly, 1 minute. Return chicken to pan, coating chicken with mushroom mixture. To serve, place chicken over fettuccine and top with sauce. Garnish with fresh tarragon, if desired.

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