Melissa's Corporate Chefs

Soy Chicken Tarragon with Sage-Thyme Sauce

Name: Soy Chicken Tarragon with Sage-Thyme Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Asian
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

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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

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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.

Soy Chicken Tarragon with Sage-Thyme Sauce