Ingredients
- 4 Tbsp. I Can't Believe It's Not Butter!® Spread - 4 boneless, skinless chicken breast halves (about 1lb.), pounded thin - 1 package (10 oz.) mushrooms, sliced - 1 large shallot or small Spanish onion, finely chopped - 1/2 tsp. salt - 1/4 tsp. ground black pepper - 1/3 cup chicken broth - 1 Tbsp. chopped fresh tarragon leaves or 1 tsp. dried tarragon leaves, crushed (optional) - 1/3 cup heavy or whipping cream |
Instructions
Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and brown chicken in two batches. Remove chicken and set aside.
Melt remaining 2 tablespoons Spread in same skillet and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender. Stir in broth and tarragon. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in cream. Bring to the boiling point, then cook 1 minute.