Recipes from Pilgrim's Kitchen

• 2 large boneless/skinless Pilgrim's Pride chicken breast halves
• 2 Tablespoons olive oil
• 4 oz. fresh mushrooms, trimmed and thinly sliced
• 1/4 cup chopped shallots
• 1/2 cup canned chicken broth (can be low-salt)
• 1/4 cup dry white wine
• 1/2 teaspoon dried tarragon, crumbled

Heat remaining 1 Tablespoon oil in same skillet. Add mushrooms and shallots; sauté until mushrooms are light brown and wilted, about 5 minutes. Using a slotted spoon, transfer mushroom mixture to plate with chicken. Add broth, wine and tarragon to skillet; simmer until reduced to sauce consistency, about 5 minutes. Return chicken, mushrooms and any collected juices to pan. Simmer until just heated through, about 2 minutes. Season with salt and pepper.

Serves 2 Can be doubled.