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Chicken Breast In Rich Cream Sauce

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 88379
cook method: stovetop

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2 pounds boneless, skinless chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, chopped
3 carrots, sliced 1/4" rounds
1/4 cup sherry
1 cup dry white wine
2 teaspoons dried tarragon
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup cream
1 egg yolk
1 tablespoon flour
2 tablespoons butter
1/4 pound mushrooms, sliced


Brown chicken in Dutch oven pan with oil and butter. Remove chicken and put onions and carrots into pan and saute in the drippings, stirring for 5 minutes. Return chicken to pan.

Add sherry, wine, tarragon, salt, and pepper. Bring to boil; reduce heat to low. Simmer for 30 minutes. Remove chicken to warm platter (keep warm). Remove vegetables; place in center of chicken platter. Use drippings from chicken to make cream sauce.

In a small bowl, mix cream, egg yolk, and flour with wire whisk. Stir cream mix into pan drippings. Bring to boil until sauce thickens (5-7 minutes).

Saute mushrooms in butter until tender.

Pour sauce over chicken and sprinkle with mushrooms.

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462 calories, 25 grams fat, 12 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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