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    from "The American Cancer Society's Healthy Eating Cookbook" by The American Cancer Society

    Makes 4 servings

    1 tablespoon corn oil margarine
    2 shallots, minced
    1/2 pound fresh mushrooms, sliced
    1/2 cup all-purpose flour
    Salt and pepper to taste
    2 chicken breasts, skinned, boned, and halved
    1/2 cup dry white wine
    1/2 cup chicken broth, either homemade or canned
    2 teaspoons fresh parsley, chopped
    1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon

    Print recipe

    Melt margarine in a 10-inch skillet over medium heat. Add shallots and sauté for 3 to 4 minutes. Add mushrooms and sauté for 3 to 4 minutes. Remove vegetables and keep warm. Combine flour, salt, and pepper in a small dish, then coat chicken with flour mixture. In skillet, sauté chicken until brown on both sides. Remove chicken and keep warm. Add wine and chicken broth to skillet, stirring to deglaze. Add parsley and tarragon and cook over high heat until mixture is reduced to sauce consistency. Add sautéed vegetables, mixing well. Arrange chicken on a serving platter. Spoon sauce over chicken.
    Approx. per serving:
    264 calories; 7 grams of fat

    Use ABF Chicken Use Kosher Chicken
    Product nutrition and information
     Quantity Ingredients Est.Price
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
      White Button Mushrooms, Packaged - $1.99/pkg
     Farm Fresh, 8oz pkg
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
      Chateau Lafayette Reneau Seyval-Chardonnay - $7.99/ea plus tax Save! Just $7.19 each when you buy 12 or more.
      FreshDirect Chicken Stock - $3.49/ea
      Italian Parsley - $1.99/ea
     Farm Fresh
      Tarragon - $1.99/ea
     Farm Fresh
    You May Already Have
      Smart Balance 67% Buttery Spread - $4.79/ea
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
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