Yield: 4 Servings
|2 \N||Chicken breast halves, skinned and boned|
|2 tablespoons||Olive oil|
|2 \N||Ribs celery, finely chopped|
|1 medium||Carrot, chopped|
|1 small||Onion, sliced thin|
|¼ teaspoon||Garlic salt|
|½ cup||Fat-free sour cream|
|½ cup||Fat-free mayonnaise|
|¼ cup||White wine or water|
|½ cup||Slivered almonds, toasted|
|¼ cup||Bread crumbs|
|⅛ cup||Grated parmesan|
Dice chicken and poach in just enough water to cover. While chicken is cooking, saute veggies in oil until carrots just begin to become tender.
Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sauted veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1-½ qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 350 for 30 minutes. Serves 3-4.
The recipe is loosely based on one from _365 Ways to Cook Chicken_.
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@...> on Aug 1, 9