Chicken Breast Fricassee - cooking recipe
Ingredients
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4 (4 oz.) skinned, boned chicken breast halves
1/8 tsp. pepper
vegetable cooking spray
1 1/3 c. diagonal sliced carrots
1 c. coarsely chopped onion
1/2 lb. sliced fresh mushrooms
1 1/2 c. water
1/4 c. Chablis/dry white wine
1/2 tsp. chicken bouillon granules
1/2 tsp. dried tarragon
1/2 tsp. dried thyme
1 bay leaf
2 1/2 Tbsp. cornstarch
1/2 c. evaporated skim milk
1 tsp. lemon juice
Preparation
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Sprinkle chicken with pepper; set aside.
Coat Dutch oven with spray.
Place over medium-high heat until hot; add chicken and cook 2 minutes on each side until brown.
Add carrots and next 8 ingredients.
Bring to boil.
Cover; reduce heat and simmer 15 minutes or until tender.
Remove chicken to serving platter. Combine cornstarch and milk and add to vegetable mixture, stirring constantly.
Bring to a boil; reduce heat and simmer until thickened.
Remove from heat; stir in lemon juice.
Spoon vegetable mixture over chicken.
Yields 4 servings.
Saturated Fat 0.5; Calories per serving:
251.
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