CHICKEN WITH CREAMY MUSHROOMS AND PEAS WW 8 PTS WITH PASTA

By lindab

Ingredients

• *1 OUNCE DRIED MUSHROOMS
• 1 AND 1/2 CUPS HOT WATER
• *4 (1/4 POUND) CHICKEN CUTLETS
• 1/4 TEASPOON SALT
• 2 TEASPOONS CANOLA OIL
• *6 OUNCES CREMINI MUSHROOMS-SLICED
• *1 ONION -THINLY SLICED
• 1 TABLESPOON ALL-PURPOSE FLOUR
• 1/4 CUP MADEIRA WINE
• *1 CUP FROZEN PEAS
• *1/4 CUP FAT-FREE HALF-AND-HALF
• 1 TABLESPOON CHOPPED FRESH TARRAGON
• 1/2 CUP LINQUINE OR FETTUCCINE

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. COMBINE DRIED MUSHROOMS AND WATER IN MEDIUM BOWL. SOAK 20 MIN

2. REMOVE MUSHROOMS FROM LIQUID (RESRVE LIQUID)

3. RINSE MUSHROOMS AND CHOP

4. LINE MESH SIEVE WITH DAMP PAPER TOWEL. POUR LIQUED THRU SIEVE AND RESERVE LIQUID.

5. SPRINKLE CHICKEN WITH SALT. SPRAY NON-SRICK SKILLET WITH NONSTICK SPRAY. SET OVER MEDIUM HEAT.

6. ADD CHICKEN AND COOK, TURNING ONCE UNTIL WELL BROWNED AT LEAST 3 MINUTES. TRANSFERE TO PLATE AND SET ASIDE.

7. ADD OIL TO SKILLET. ADD CHOPPED DRIED MUSHROOMS, SLICED MUSHROOMS, AND ONION.

8. COOK STIRRING OCCASIONALLY UNTIL TENDER ABOUT 8 MINUTES.

9. ADD FLOUR AND COOK STIRRING CONSTANTLY ABOUT 1 MINUTE.

10. ADD RESERVED MUSHROOM LIQUID AND WINE.

11. COOK STIRRING OCCASIONALLY UNTIL SAUCE THICKENS 3-5 MINUTES.

12. RETURN CHICKEN TO SKILLET. ADD PEAS, HALF-AND-HALF AND TARRAGON.

13. COOK UNTIL HEATED THROUGH ABOUT 4 MINUTES.

MAY SERVE OVER 1/2 CUP LINGUINE OR FETTUCHINI