Ingredients:
1 lb boneless skinless chicken breasts, cut into 1/2 inch strips
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
2 cups baby carrots
1 lb fresh mushrooms, quartered
1/4 cup white wine
1 1/2 cups cucumbers, peeled and sliced
1/4 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 teaspoon tarragon leaves, crushed
1 teaspoon salt
1/4 teaspoon ground pepper
Directions:
Sprinkle chicken with salt and pepper.
In a large skillet over medium-high heat, heat oil until hot; add chicken and carrots; cook, stirring frequently, until chicken is opaque but still pink, about 2 minutes.
Add mushrooms; cook, stirring constantly, until mushrooms are softened, about 2 minutes.
Stir in wine; cook about 1 minute.
Using a slotted spoon, remove chicken and vegetable mixture to a serving bowl; set aside.
Heat juices in skillet over high heat until reduced to 1 T, about 3 minutes.
Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes.
Just before serving add cucumbers and toss with Tarragon Salad Dressing.
Serve on lettuce leaves.
Tarragon Salad Dressing: In a small bowl, combine oil, vinegar, mayo, tarragon, salt and pepper.
Mix well before using.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.