Recipes

Chicken Breasts with Creamy Tarragon Mushroom Sauce

Date: 2010/05/10
"I tried this recipe tonight -- but played with it a bit. I replaced the butter with a "heart healthy" spread in a tub -- and replaced the half-and half with condensed skim milk. The result was quite good! I would slice the garlic rather than chop it -- it is almost impossible to get every little dice of garlic out of the pan with a slotted spoon -- and little dices of garlic left in the pan when the chicken is browned will burn and give a very bitter taste. I found no place to add the sherry wine vinegar in the recipe -- I added it with the broth - but I do not think it added much to the dish. I also got lazy and bought pre-sliced mushrooms -- a thinner slice would have helped put more mushroom in every bite. Still needs some tweaking, but the tarragon/mushroom/chicken flavors go really well together!"