Chicken and Mushroom Provencal

Makes: 
4 servings
Utensil: 
Saladmaster Food Processor
12" Chef's Gourmet Skillet
small mixing bowl
medium mixing bowl
Rate Recipe: 

Ingredients

Dressing
3
tablespoons
olive oil
(45
mL)
3
tablespoons
white wine vinegar
(45
mL)
1
tablespoon
mayonnaise, fat-free
(15
mL)
1
teaspoon
tarragon
(5
mL)
1
teaspoon
salt
(5
mL)
14
teaspoon
black pepper
(1.25
mL)

Entrée

12
ounces
chicken breast, boneless and skinless, cut into 12-inch strips
(340
g)
2
cups
baby carrots
(100
g)
1
pound
mushrooms, quartered or sliced, using Cone #4
(454
g)
salt and pepper to taste
14
cup
white wine or chicken stock
(60
mL)
1 12
cups
cucumber, quartered, seeded, sliced, use Cone #4
(156
g)
Butter, Boston or bibb lettuce

Directions

  1. Place all dressing ingredients in small bowl and whisk to blend thoroughly. Set aside until serving.
  2. Preheat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate place chicken and carrots in pan. Stir and cook for approximately 2 minutes.
  3. Add mushrooms to skillet and cook another 2 minutes. Salt and pepper to taste.
  4. Stir in wine or stock and cook for another 1 minute. Using slotted spoon remove chicken and vegetable mixture to serving bowl and set aside.
  5. In same skillet, over medium heat, cook remaining juices until reduced to about 1 tablespoon, approximately 3 minutes. Pour carrots and mushrooms over chicken and cook for about 5 minutes.
  6. Before serving, add cucumber and salad dressing. Toss to coat.
  7. Spread lettuce leaves on a serving plate and place chicken in middle of lettuce and serve.

Tips

  • To make cucumber look fancier, before cutting take a potato peeler and make one peel slice down 4 sides of the cucumber. Then cut lengthwise in quarters and scoop out seeds before slicing. Or another technique, take a fork and run the fork tongs lengthwise down the cucumber in consecutive rows before quartering and scooping out seeds.
Nutritional Information per Serving
Calories: 
285
Total Fat: 
15g
Saturated Fat: 
2g
Cholesterol: 
60mg
Sodium: 
728mg
Total Carbs: 
14g
Dietary Fiber: 
4g
Sugar: 
6g
Protein: 
23g
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