Chicken in Creamy Herb Sauce

  • Recipe serves: 4
  • Prep Time 15 min
  • Cook Time 25 min


  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 4 boneless, skinless chicken breast halves, pounded thin(about 1lb.)
  • 1 package (10 oz.) mushrooms, sliced
  • 1 large shallot or small Spanish onion, finely chopped
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/3 cup chicken broth
  • 1 Tbsp. fresh tarragon leaves or 1 tsp. dried tarragon leaves , crushed (optional)
  • 1/3 cup heavy cream or whipping cream


  1. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and brown chicken in two batches. Remove chicken and set aside.
  2. Melt remaining 2 tablespoons Spread in same skillet and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender. Stir in broth and tarragon. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in cream. Bring to the boiling point, then cook 1 minute.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 280
Calories from Fat 150
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 600 mg
Total Carbs 5 g
Dietary Fiber 1 g
Sugars 2 g
Protein 27 g
Calcium 2 %
Iron 6 %
Vitamin C 6 %
Vitamin A 20 %