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Credit: Ann Summa

Recipe Summary

hands-on:
5 mins
total:
11 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large sauté pan over medium high heat, add the butter and sauté until the foam subsides and the butter begins to brown.

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  • Add the onions, the mushrooms, the salt, and a few cranks of pepper, then toss to coat.

  • Cook, stirring occasionally, until the onions are transparent, for 7 minutes.

  • Turn the heat to high, add the sliced chicken, and stir to combine.

  • Dust the mixture evenly with the flour, toss to coat, then cook, stirring occasionally, for 2 additional minutes.

  • Slowly drizzle the milk over the chicken mixture, stir to combine, and bring to a simmer.

  • Lower the heat, add the cheese, the tarragon, and the parsley and stir to combine.

  • Cook until the sauce thickens, about 2 minutes, and season to taste.

  • Serve with brown rice, egg noodles, or steamed vegetables, if you wish.

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