Chicken Breast Fricassee - cooking recipe

Ingredients
    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
    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.

Leave a comment