If using boneless chicken breasts, then pound them to achieve a uniform thickness (no need to pound the thighs if you are using them). Season with salt and pepper and dredge in the flour. In a medium high heat saute pan, add olive oil and 1 tablespoon (e.g. 1/2) of the butter and saute the chicken until golden brown on both sides (about 6-8 minutes total) but not completely cooked through. Remove the chicken to a plate and cover with foil. In the same pan, over high heat, saute the mushrooms until golden brown (5-6 minutes) and then add shallots. Cook another minute. Deglaze with the brandy and simmer until the pan is dry. Add the white wine and simmer until the pan is dry again. Add the chicken stock and diced tomatoes and simmer until the liquid is reduced by half. Stir in the tarragon and parsley and then add the chicken and juices back to the saute pan. Check for seasoning. Simmer until the chicken is cooked through. At the end, off the heat, swirl in the remaining 1 tablespoon of cold butter to further thicken the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (420g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (31%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 22.5mg||7 %|
|Sodium 392.5mg||14 %|
|Potassium 633.6mg||17 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 36.5g|
|Protein 11.7g||17 %|
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: 319
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!