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Skillet Chicken & Mushrooms
1 1/2 lbs. boneless, skinless chicken breasts
salt & pepper
3 tbsp. butter, divided
1 yellow onion, chopped
1 lb. sliced mushrooms
1/4 cup Madeira wine or chicken broth (I used chicken broth)
1 tbsp. Worchestershire sauce
1 tbsp. fresh tarragon, chopped (you can substitute 2 tsp. dried tarragon, if you don't have fresh)
Rinse the chicken breasts and pat dry with paper towels. Sprinkle generously with salt and pepper. Melt 2 tbsp. butter in a large skillet over medium-high heat. Be sure the skillet is large enough to hold the chicken breasts without crowding (or they won't brown) or work in batches. Cook chicken in butter until golden on both sides, about 8 minutes. Transfer chicken breasts to a plate and set aside. Add onion to skillet and saute until softened, about 3 minutes. Add the mushrooms and saute until the juices are released, about 5 minutes. Stir in wine (or broth) and worchestershire sauce. Return the chicken breasts and any juices left on the plate to the skillet. Spoon mushroom/onion mixture over chicken. Reduce heat to medium-low, cover and cook until chicken juices run clear, about 20 minutes. Stir in tarragon, taste and adjust seasoning with salt and pepper, as desired.
To serve, place the chicken breasts on a serving platter, spoon mushroom/onion mixture over chicken, and sprinkle with a little fresh tarragon or arrange sprigs of tarragon on platter. I served my chicken and mushrooms over Uncle Ben's Vegetable Harvest Whole Grain Medley rice along with oven-roasted carrots.
If you find, like I did, that you have plenty of mushrooms left, don't throw them out! They're perfectly seasoned to go over grilled or broiled steaks. They'll just need a little warming.
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Be sure to check "What's in the oven?" on Monday for delicious recipe from Gooseberry Patch's Dinners on a Dime cookbook!