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This month, try the recipe for Chicken Breasts with Tarragon Mushroom Sauce
1 tsp (5 mL) paprika
¼ tsp (1.25mL) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
2 tbsp (25 mL) olive oil
1 1/3 cups (325mL) chicken
1 tbsp (15 mL) sugar
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) dried cranberries (optional)
1 lb (500 g) sliced fresh Mushrooms
1 small onion, chopped
1 clove garlic, minced
2 tsp (10 mL) dried tarragon (2 tbsp/25 mL fresh minced)
Fresh tarragon or parsley, minced (optional)
In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub the surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside. Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.
In large skillet heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve place chicken on plates, spoon sauce over and garnish with parsley if desired.
Makes 4 servings
Substitute 2/3 cup (75 mL) EACH orange juice and chicken broth for the broth above and replace cranberries with diced green pepper.
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