Tarragon Herbed Chicken and Mushrooms
A favorite of French cuisine, tarragon adds a fragrant, licorice-like flavor to chicken. If tarragon isn't your thing, try this recipe with another herb like basil, cilantro, or dill. You can also sub dried herbs for fresh: sub 1 teaspoon dried herb for each tablespoon of fresh herb. You can buy thin-cut chicken breast cutlets in the store, or buy whole chicken breast and cut them in half to make cutlets that are about 1/2-inch thick. Pair this chicken with Easy Half-Mashed Potatoes with Cauliflower for a diabetes-friendly meal with less carbs, but all the comfort!
Double Up: Cook double the chicken in this recipe and use the leftovers for Easy Chicken Paninis later in the week!
Find this recipe and weekly meal plans in our book, The 12-Week Diabetes Cookbook by Linda Gassenheimer. To order directly from the American Diabetes Association, click here.
-
- Prep time
- 10 min
-
- Cook time
- 10 min
-
- Servings
- 4 Servings
-
- Serving size
-
4 oz chicken with 1/3 cup herbed mushrooms
Ingredients
-
fresh tarragon
- 3 tbsp
- 3 tbsp
-
-
fresh parsley
- 3/4 cup
- 3/4 cup
-
-
sliced baby portabello mushrooms
- 3/4 cup
- 3/4 cup
-
-
boneless, skinless chicken breast cutlets
- 1 1/2 lbs
- 680 g
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
garlic (crushed)
- 1 clove
- 1 clove
-
Recommended for You
-
Greek Yogurt-Marinated Chicken
10 min40 min6 -
Pollo al estragón con hierbas y champiñones
10 min10 min4 -
Pollo Marinado con yogur griego
10 min40 min6
Directions
-
Coarsely chop the tarragon, parsley, and mushrooms together in a food processor or by hand. Set aside.
-
Coat a large nonstick skillets with olive oil spray, and heat over medium-high heat.
-
Brown the chicken breasts for 4 minutes on each side, or until a meat thermometer inserted into the chicken reads 165° F. Remove the chicken from the pan. (if doubling the chicken, cook in two pans; set aside half of the chicken to cool, then store in a tightly sealed container in the fridge for up to 3 days.)
-
Divide the chicken between 4 dinner plates and sprinkle with the salt and pepper.
-
Add the olive oil to the pan along with the garlic and chopped herbs and mushrooms. Toss to warm through, about 1 minute. Spoon over the plated chicken. Serve with an additional vegetable or whole grain side dish.