Try this Chicken in Tarragon Cream Sauce recipe, or contribute your own.
Suggest a better descriptionSource: MAINPOUL.ZIP Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and saute until no longer pink. Remove from pan and keep warm. Add mushrooms and green onions to pan drippings. Saute briefly then add white wine, tarragon and thyme. Cook 2 minutes or until mushrooms are slightly softened and wine has nearly evaporated from pan. Add lemon juice, half and half and heavy cream. Bring just to a boil; return chicken and accumulated juices to the pan. Heat thorough. Add salt and pepper to taste. Serve immediately over rice or noodles. Serves 4.
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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 346 | ||
Calories from Fat: 147 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 141.4mg | 44 % | |
Sodium 143mg | 5 % | |
Potassium 622.9mg | 16 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.2g | ||
Protein 42.3g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 346
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