|1 pounds||Chicken breasts no skin, boneless; trimmed of all fat|
|2½ teaspoon||Dried tarragon; divided|
|½ teaspoon||Salt; optional|
|2 teaspoons||Olive oil|
|1 cup||Onion; chopped|
|2 larges||Celery stalks; chopped|
|1½ cup||Chicken broth, defatted divided|
|2 tablespoons||Dijon-style mustard|
|2 teaspoons||Light brown sugar; packed|
|1 teaspoon||Lemon juice|
|⅛ teaspoon||White pepper|
|⅛ teaspoon||Salt, or to taste optional|
|1¼ cup||Long-grain rice cooked as directed|
Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Cut chicken into small bite-sized pieces. Sprinkle with ½ tsp tarragon and salt, if desired. In large, non-stick, spray-coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7 to 10 mins or until they begin to brown and are cooked through. Remove and set aside in medium bowl.
In skillet in which chicken was cooked, combine oil, onion, celery, and 3 Tbs broth. Cook over medium heat, stirring frequently, 6 or 7 mins or until onion is tender. If liquid begins to evaporate, add a bit more broth.
Add mustard to pan and stir to combine well. Stir in remaining chicken broth, brown sugar, remaining tarragon, lemon juice, white pepper, and salt, if desired. Stir in reserved chicken. Cover and simmer 20 mins or until flavors are well blended. Bring to a boil.
Combine water and cornstarch in a cup. Stir into sauce and cook, stirring, until thickened. Simmer an additional 2 or 3 mins.
Arrange rice on a large platter. Top with chicken and sauce. Or serve individual portions of chicken and sauce over rice.
NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 247 Fat (gm) 3⅘ Sat. fat (gm) ⅘ Cholesterol (mg) 30 Sodium (mg) 193 Protein (gm) 16 Carbohydrate (gm) 37 % Calories from fat 14
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