Crab & Mushroom Chicken Breasts

Crab & Mushroom Chicken Breasts

A hint of tarragon adds the ultimate in flavor to tender chicken breasts cooked with carrot strips, mushrooms and crab in a subtle wine sauce.

20 min. prep time
6 servings
000 Ratings


6 (6-ounce) boneless skinless chicken breasts
2 medium (1 cup) carrots, cut into 2x1/4-inch strips
1 cup sliced mushrooms
1 (6- to 8-ounce) package frozen crabmeat, thawed, drained*
1/4 cup chopped fresh parsley
1/4 cup white wine or apple juice
1/2 teaspoon salt
1/2 teaspoon dried tarragon leaves
Paprika, if desired


Melt butter in 12-inch skillet until sizzling; add chicken breasts and carrots. Cook, turning chicken breasts once, over medium heat 5-7 minutes or until chicken is lightly browned.

Stir in all remaining ingredients except paprika. Continue cooking, stirring occasionally, 9-12 minutes or until chicken is no longer pink. Sprinkle with paprika, if desired.

Place chicken breasts onto serving platter; top with crab mixture.

*Substitute imitation crabmeat.

Nutrition Facts (1 serving)

Calories: 340

Fat: 15g

Cholesterol: 150mg

Sodium: 500mg

Carbohydrates: 3g

Dietary Fiber: 1g

Protein: 46g

Recipe #2666©1995Land O'Lakes, Inc.

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