- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Chicken Breasts with Mushrooms and Tarragon



  1. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
  2. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown and any liquid has been evaporated, 12 to 15 minutes. Transfer mushroom mixture to bowl.
  3. On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and pepper; use flour mixture to coat chicken, shaking off excess.
  4. In same skillet, heat remaining 1 tablespoon oil over medium-heat until very hot. Add chicken and cook until chicken is golden brown and loses its pink color throughout, about 4 minutes per side. Transfer chicken to warm platter.
  5. Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom mixture to skillet; cook 1 minute, stirring until browned bits are loosened from bottom of skillet. Pour sauce over chicken.

Nutritional Information Per Serving:

Calories: 212
Fat: 7 grams
Sodium: 437 miligrams
Cholesterol: 66 miligrams
Protein: 29 grams
Carbohydrates: 7 grams

Diabetic Exchanges

4 Lean Meat, 1/2 Bread/Starch

Source: The All New Good Housekeeping Cookbook