Lillian Charves, of New Bern, North Carolina says, “I clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!”
- 1/2 cup cornstarch
- 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 4 teaspoons olive oil, divided
- 1 cup sliced fresh mushrooms
- 3 green onions, thinly sliced
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup sherry or reduced-sodium chicken broth
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium tomatoes, cut into wedges and seeded
- Hot cooked rice, optional
- Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside.
- In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
Originally published as Easy Chicken Chasseur in Healthy Cooking April/May 2009, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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