Chicken in Creamy Herb Sauce

1. 1

   In 12-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter Spread over medium-high heat and brown chicken in two batches.

2. 2

   Remove chicken and set aside.

3. 3

   In same skillet, melt remaining 2 tablespoons Spread and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender.

4. 4

   Stir in broth and tarragon.

5. 5

   Bring to a boil over high heat.

6. 6

   Reduce heat to low, then return chicken to skillet.

7. 7

   Simmer covered 5 minutes or until chicken is thoroughly cooked.

8. 8

   Stir in cream.

9. 9

   Bring to the boiling point, then cook 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.