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.
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1/3 cup Land O Lakes® Butter
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.
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