Tarragon Herbed Chicken and Mushrooms

Tarragon Herbed Chicken and Mushrooms
Source: The 12-Week Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Jessica Dean; Food Styling by Annie Whyte.
Summary


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.

This recipe featured in:
Diabetes Forecast Magazine



 

 

  • Prep time
    10 min
  • Cook time
    10 min
  • Servings
    4 Servings
  • Serving size
    4 oz chicken with 1/3 cup herbed mushrooms
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    4 oz chicken with 1/3 cup herbed mushrooms
  • Amount per serving Calories 230

  • Total Fat 8g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 380mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 0g
  • Protein 36g
  • Potassium 420mg
  • Phosphorus 280mg

Choices/Exchanges: 5 Lean protein

Ingredients

Ingredients

  • fresh tarragon
    3 tbsp
  • fresh parsley
    3/4 cup
  • sliced baby portabello mushrooms
    3/4 cup
  • boneless, skinless chicken breast cutlets
    1 1/2 lbs
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • olive oil
    1 tbsp
  • garlic (crushed)
    1 clove
Directions

Directions

  1. Coarsely chop the tarragon, parsley, and mushrooms together in a food processor or by hand. Set aside.

  2. Coat a large nonstick skillets with olive oil spray, and heat over medium-high heat.

  3. 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.)

  4. Divide the chicken between 4 dinner plates and sprinkle with the salt and pepper.

  5. 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.

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