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 40 min.total time
6 servings
000 Ratings

Ingredients

6 (6-ounce) boneless skinless chicken breast halves
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

Directions

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

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

To serve, 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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