I found this quick recipe in a magazine recently and it was delicious.
4 boneless skinless chicken breasts
salt & fresh ground pepper
2 tsp canola oil (or olive oil)
1 lb cremini mushroom, stems trimmed, caps wiped clean and cut into 1/4-inch slices
1 onion, chopped fine
1/4 cup dry white wine
1 tablespoon all-purpose flour
1 garlic clove, minced
1 1/2 cups low sodium chicken broth
2 ounces of softened cream cheese
1/4 teaspoon ground nutmeg
2 teaspoons lemon juice
2 teaspoons fresh tarragon, minced
Season the chicken with salt and pepper. Heat the oil in a skillet over medium high heat until just smoking. Brown the chicken on each side for about 3 minutes each. Set the chicken aside.
Reduce the heat to medium. Add the mushrooms, onion and white wine to skillet and cook until the liquid has evaporated and mushrooms are browned – usually about 8-10 minutes. (I didn’t have any wine in – shock horror! and it worked out fine without. I just added a little chicken stock).
Slowly whisk in the broth, scraping up any brown bits and bring to the boil. Return the browned chicken and any accumulated juices to the skillet. Reduce heat to medium low, cover, and cook until chicken is fully cooked through – about 10 minutes.
Transfer the chicken to a platter and cover with foil. Whisk the cheese, lemon, garlic, tarragon and nutmeg together and add to the skillet. Simmer briefly. Season the sauce with salt and pepper to taste and pour over the chicken and serve.
I served this with rice and asparagus. Delicious!