Chicken in Creamy Herb Sauce

• 4 tablespoons I Can't Believe It's Not Butter Spread, spread
• 4 boneless skinless chicken breasts, pounded thin
• 1 (10 ounce) package mushrooms, sliced
• 1 large shallots or 1 large Spanish onion, finely chopped
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 13 cup chicken broth
• 1 tablespoon chopped fresh tarragon leaves (optional) or 1 teaspoon dried tarragon leaves, crushed (optional)
• 13 cup heavy cream or 13 cup whipping cream

1. In 12-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter Spread over medium-high heat and brown chicken in two batches.
2. Remove chicken and set aside.
3. In same skillet, melt remaining 2 tablespoons Spread and cook mushrooms, shallot, salt and pepper over medium heat, stirring frequently, 4 minutes or until mushrooms are golden and tender.
4. Stir in broth and tarragon.
5. Bring to a boil over high heat.
6. Reduce heat to low, then return chicken to skillet.
7. Simmer covered 5 minutes or until chicken is thoroughly cooked.
8. Stir in cream.
9. Bring to the boiling point, then cook 1 minute.

i, chicken breasts, mushrooms, shallots, salt, ground black pepper, chicken broth, tarragon, heavy cream

Taken from www.food.com/recipe/chicken-in-creamy-herb-sauce-160151 (may not work)