Name: Warm Mushroom and Chicken Salad Provencal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 ounces boned and skinned chicken breasts (cut in 1/2-inch strips); 1/2 teaspoon salt; 1/4 teaspoon Ground black pepper; 2 tablespoons olive oil; 2 cups about 8 ounces baby carrots; 1 pound white button mushrooms (quartered (about 6 cups)); 1/4 cup Dry white wine; 1 1/2 cups peeled and seeded sliced cucumbers; 4 cups lettuce leaves

Warm Mushroom and Chicken Salad Provencal

Prep Time 10

Cook Time 10

Total Time 20

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Servings

Ingredients

12 ounces boned and skinned chicken breasts cut in 1/2-inch strips
1/2 teaspoon salt
1/4 teaspoon Ground black pepper
2 tablespoons olive oil
2 cups about 8 ounces baby carrots
1 pound white button mushrooms quartered (about 6 cups)
1/4 cup Dry white wine
1 1/2 cups peeled and seeded sliced cucumbers
4 cups lettuce leaves

Instructions

Preparation

1 Sprinkle chicken with salt and black pepper. In a large skillet over medium-high heat, heat oil until hot. 2 Add chicken and carrots; cook, stirring constantly, until mushrooms are softened, about 2 minutes.3 Stir in wine; cook 1 minute longer. Using a slotted spoon remove chicken and vegetable mixture to a serving bowl; set aside.4 Heat juices in skillet over high heat until reduced to 1 tablespoon, about 3 minutes.5 Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. 6 Just before serving add cucumbers and toss with Tarragon Dressing. Serve in lettuce cups.7 Tarragon Dressing8 In a small bowl, combine oil, vinegar, mayonnaise, tarragon, salt and pepper.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com