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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I can't believe how great this was! It came from . I'm not an onion fan so I used 1/2 boiling onion instead of green onions and I didn't have any tarragon so I used parsley for color mainly. I also used a jar of Green Giant sliced mushrooms. I love garlic bu t3 cloves sounded like a lot so I used 1 large clove crushed. Ingredients:
1/2 cup butter (divided in half) |
3 -4 boneless chicken breast halves |
3 green onions, diced |
1 lb fresh mushrooms, sliced |
1/2 teaspoon fresh tarragon |
3 garlic cloves, crushed |
1 cup heavy cream |
1 cup shredded gruyere, cheese |
1/2 cup amaretto liqueur |
1/4 cup capers |
Directions:
1. Melt 1/4 cup of the butter in large skillet over med high heat.
2. Brown chicken in butter quickly, remove to a 9x13 pan.
3. Add remaining 1/4 cup butter to pan and brown the green onion and mushrooms with the garlic and tarragon.
4. Pour this over the chicken.
5. Heat the cream, cheese and amaretto in the pan, whisking rapidly.
6. Stir in capers then pour the sauce over the chicken.
7. Bake in preheated oven for 40 minutes or until chicken is cooked through.
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