Warm Mushroom And Chicken Salad Provencal

By á-170456

Ingredients

• 12 ounces boneless skinless chicken breasts cut 1/2" strips
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons olive oil
• 2 cups baby carrots - (abt 8 oz)
• 1 pound fresh white mushrooms quartered
• 1/4 cup dry white wine
• 1 1/2 cups sliced peeled seeded cucumbers
• 4 cups lettuce leaves

Details

Servings 4

Preparation

Step 1

Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. Add chicken and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes. Stir in wine; cook 1 minute longer. Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.

Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving add cucumbers and toss with Tarragon Dressing. Serve in lettuce cups.

Tarragon Dressing: In a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.

This recipe yields 4 servings.