Chicken In Creamy Herb Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons i can't believe it's not butterâ® spread, spread
• 4 boneless skinless chicken breasts, pounded thin
• 1 (10 ounce) package mushrooms, sliced
• 1 large shallots or 1 large spanish onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup chicken broth
• 1 tablespoon chopped fresh tarragon leaves (optional) or 1 teaspoon dried tarragon leaves, crushed (optional)
• 1/3 cup heavy cream or 1/3 cup whipping cream

Recipe

• 1 in 12-inch nonstick skillet, melt 2 tablespoons i can't believe it's not butter spread over medium-high heat and brown chicken in two batches. remove chicken and set aside.
• 2 in same skillet, melt remaining 2 tablespoons spread and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender. stir in broth and tarragon. bring to a boil over high heat. reduce heat to low, then return chicken to skillet. simmer covered 5 minutes or until chicken is thoroughly cooked. stir in cream. bring to the boiling point, then cook 1 minute.