Chicken Scaloppine with Mushrooms and Tarragon
Serves: 4
This calls for a mixed variety of mushrooms. We recommend
oyster, cremini, portobello and traditional button mushrooms, but you can use whatever types
are in season.
Calorie: 260, Total Fat: 8 g, Fiber: 2 g.
Preparation
With a meat mallet, pound chicken breast on a flat surface between
sheets of wax paper until 1/2 inch thick. Cut each pounded breast in half.
Heat olive oil in a large sauté pan over medium heat. Dust chicken
with flour and sauté in olive oil until lightly browned on both sides. Remove chicken
from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated,
about 1 to 2 minutes.
Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a
simmer and cook until sauce is reduced by half. Serve 1/4 cup sauce with 2 breast pieces.