Wine and mushroom chicken

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
2 tablespoons All-purpose flour
¼ teaspoon Pepper
⅛ teaspoon Salt
4 Chicken breasts, about 1 lb., skinned and boned
8 ounces Mushrooms, sliced
⅓ cup Chopped onion
1 teaspoon Dried tarragon
½ cup Dry white wine
2 tablespoons Plain low-fat yogurt
1 tablespoon Chopped parsley

Directions

Keywords: Chicken, Mushrooms

In large skillet heat oil over high heat. In small bowl, combine flour, pepper and salt. Coat both sides of chicken breasts with flour mixture; satu‚ until golden brown. Remove chicken from skillet and set aside. Reduce heat to medium; saut‚ mushrooms and onion until onion is soft. Add tarragon, wine and chicken; cover and simmer 5 minutes. Turn over chicken and simmer 5 minutes longer until tender; remove chicken to serving platter. Remove skillet from heat and stir in yogurt. To serve, pour sauce over chicken; sprinkle with parsley.

Makes 4 servings.

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