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