Melissa's Corporate Chefs
Soy Chicken Tarragon with Sage-Thyme Sauce
Category
Entree
Servings
2 - 4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Melissa's Corporate Chefs
Ingredients
-
1 pound veggi chicken strips
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
-
2 tablespoons olive oil
-
2 ounces Dried Shiitake Mushrooms, reconstituted, strained and sliced thin
-
3 ounces white wine
-
2 cups chicken stock good quality (homemade or purchased) (or vegetable broth)
-
1 tablespoon sage
-
1 tablespoon thyme
-
3/4 cup heavy cream
-
2 tablespoons Italian parsley
Directions
Heat chicken strips in a sauté pan over medium to high heat for about 3 minutes. Put chicken aside but keep warm.
Return pan to stovetop, add mushrooms in the remaining oil, and sauté for 2 minutes. Stir in white wine and reduce to ½ volume.
Add chicken stock, reduce for 5 minutes. Add heavy cream, both extracts and chicken breast.
Reduce heat and continue to cook 10 minutes to thicken and reduce the sauce.
Taste and adjust seasoning. Mix in parsley and serve immediately.
Filed in:
Dried Shiitake Mushrooms,
Entree,
Healthy,
Italian Parsley,
Soy Chicken Tarragon with Sage-Thyme Sauce
