Chicken Mushroom Pinwheels (from Perdue)

Serves: 4-6

1 package chicken breasts
3 tablespoons margarine (stick form), divided
16 ounces mushrooms, cleaned and finely chopped
3 medium shallots, minced
2 tablespoons minced fresh tarragon, or 1 1/2 teaspoons dried
1/2 teaspoon ground black pepper
1/4 cup white vermouth or white wine
1 (14 ounce) can reduced sodium chicken broth, divided

Place chicken breast halves between slightly moistened sheets of plastic wrap and pound each with a meat pounder or heavy saucepan until about 4 inches wide and 6 inches long. In a large skillet over medium high heat, melt 1 tablespoon margarine. Add mushrooms and shallots and saute until softened, 3 to 4 minutes. Add vermouth and 1/2 cup chicken broth. Cook, stirring until most of liquid has evaporated, 4 to 5 minutes. Remove mushrooms to a bowl to cool. Spread 1/4 of mushroom mixture onto each pounded breast half and roll up. Secure each roll with a toothpick, if necessary. In a large non-stick skillet over medium high heat, melt remaining margarine. Add chicken rolls and brown on top and bottom, about 2 minutes per side. Be careful not to let chicken unroll. Reduce heat to medium low and add remaining chicken broth. Continue to cook, partially covered with lid, for 15 to 20 minutes until chicken is cooked through. Slice each roll into “pinwheel” slices about 1/2 inch thick.