Season flour with salt, pepper and tarragon. Coat the chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done. Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
Add mushrooms to same skillet and stir in 1 Tbsp. hot oil on medium heat, stir to scrape up browned bits from bottom. Cook 5 to 6 min. or until lightly browned and soft.
Add broth and cream cheese to mushrooms; cook 2 to 3 min. or until cream cheese is melted. Add the can of cream of mushroom soup, stir until sauce starts to thicken. Add chicken to skillet and sprinkle with parsley.
Goes well served over "faux" tatoes
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 581 (57%)|
|Amt Per Serving||% DV|
|Total Fat 64.5g||86 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 25g|
|Cholesterol 252.4mg||78 %|
|Sodium 1047.3mg||36 %|
|Potassium 1268.4mg||33 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 15.4g|
|Protein 89.6g||128 %|
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Calories per serving: 1015
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