Chicken in Creamy Herb Sauce
- 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. Remove chicken and set aside.
- 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. 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.