Chicken in Creamy Herb Sauce

This recipe is from www.icantbelieveitsnotbutter.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  tablespoons I Can't Believe It's Not Butter® Spread, spread
• 4  boneless skinless chicken breasts, pounded thin
• 1 (10 ounce) package mushrooms, sliced
• 1  large shallots or 1  large Spanish onion, finely chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄3 cup chicken broth
• 1  tablespoon  chopped  fresh tarragon leaves (optional) or 1  teaspoon dried tarragon leaves, crushed (optional)
• 1⁄3 cup heavy cream or 1⁄3 cup  whipping cream

Directions

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. Remove chicken and set aside.
2. 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.