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- 12 ounces boned and skinned chicken breasts, cut in half-inch strips
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cups (about 8 ounces) baby carrots
- 1 pound (about 6 cups) fresh white mushrooms, quartered
- 1/4 cup dry white wine
- 1 1/2 cups peeled and seeded sliced cucumbers
- 4 cups lettuce leaves
- Tarragon Salad Dressing:
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon light mayonnaise
- 1 teaspoon tarragon leaves, crushed
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Sprinkle chicken with salt and black 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 1 minute longer.
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 tablespoon, 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 in lettuce cups.
For the tarragon salad dressing, combine all ingredients in a small bowl.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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