A blend of wine, broth, and mushrooms adds delicious flavor to poached chicken, and then it's mixed with cream and reduced down to a full-flavored sauce to serve over top.
Preparation Time
5 mins
Cooking Time
30 mins
Total Time
35 mins
Calories
426 Calories
Recipe Instructions
Step 1
Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
Step 2
Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
Step 3
Pour mushroom sauce over chicken. Garnish with parsley.
Ingredients
½ cup heavy cream
salt to taste
⅛ teaspoon white pepper
⅓ cup chicken broth
½ cup dry white wine
2 (5 ounce) skinless, boneless chicken breast halves
