Heath Notes

Chicken Scaloppine with Mushrooms and Tarragon

Related recipes: Canyon Ranch, Herbs, Italian, Low-Carb, Main Dishes, Mushrooms, Onions, Poultry, Tomatoes, Vegetables

Make it a Meal

Add these dishes to make a full meal:

Tuscany Bean Soup

Tomato-Basil Salad with Thyme Vinaigrette

Vanilla Yogurt Panna Cotta

Wine Pairings

From Canyon Ranch Cooks
See other recipes from this cookbook >

This calls for a mixed variety of mushrooms. We recommend oyster, cremini, portobello and traditional button mushrooms, but you can use whatever types are in season.

Preparation facts

Yield: 4 servings

Ingredients

2 Tbs olive oil

4 skinless chicken breast halves, boned and defatted

1/4 cup all-purpose flour

2 Tbs diced shallots

2 cups sliced mushrooms, mixed varieties

4 Tbs Marsala wine

1/2 cup diced tomatoes

1 Tbs chopped fresh tarragon

2 cups chicken stock

1/2 tsp salt

1/4 tsp black pepper

Directions

With a meat mallet, pound chicken breast on a flat surface between sheets of wax paper until 1/2 inch thick. Cut each pounded breast in half.

Heat olive oil in a large sauté pan over medium heat. Dust chicken with flour and sauté in olive oil until lightly browned on both sides. Remove chicken from pan and add shallots and mushrooms. Add wine and cook until wine has almost evaporated, about 1 to 2 minutes.

Add tomatoes, tarragon, chicken stock, salt and pepper. Bring to a simmer and cook until sauce is reduced by half. Serve 1/4 cup sauce with 2 breast pieces.

Nutrition facts

Serving Size 1 serving

Calories 260

Calories from Fat 72 (28%)

% Daily Value*

12%Total Fat 8g

24%Cholesterol 72mg

15%Sodium 370mg

4%Total Carbohydrate 13g

8%Dietary Fiber 2g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.