Chicken breast fricassee

Yield: 4 Servings

Measure Ingredient
1 pounds Skinless boneless chicken breast halves
⅛ teaspoon Pepper
Vegetable cooking spray
1⅓ cup Diagonally sliced carrot
1 cup Coarsely chopped onion
1 cup Frozen whole kernel corn
½ pounds Sliced fresh mushrooms
1½ cup Water
¼ cup Chablis or other dry white wine
½ teaspoon Chicken-flavored bouillon granules
½ teaspoon Dried whole tarragon
½ teaspoon Dried whole thyme
1 Bay leaf
2 tablespoons Cornstarch
½ cup Evaporated skimmed milk
1 teaspoon Lemon juice
Fresh tarragon sprigs; (optional)

Sprinkle chicken with pepper; set aside. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; transfer to a serving platter. Combine cornstarch and milk, and add vegetable mixture, stirring constantly. Bring a boil; reduce heat, and simmer until thicken and bubbly, stirring constantly. Remove from heat; stir in lemon juice. Discard bay leaf. Spoon vegetable mixture around chicken platter. Garnish with fresh tarragon sprig desired. Yield: 4 servings (251 calories and fat per serving). Protein 32 / Fat 2⅕ (Saturated Fat ½/ Fiber 4⅕ / Cholesterol 67 / Sodium 235 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@...> on Dec 30, 1997

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