| Chicken Breast Fricassee
Categories: Milk, Lemon, Tarragon, Onion, Carrot, Mushrooms, Chicken, Corn, Fat, Low
1 pound of skinless boneless chicken
1/8 teaspoon of pepper
Vegetable cooking spray
1 1/3 cup of diagonally sliced carrot
1 cup of coarsely chopped onion
1 cup of frozen whole kernel corn
1/2 pound of sliced fresh mushrooms
1 1/2 cup of water
1/4 cup of Chablis or other dry white
1/2 teaspoon of chicken-flavored bouillon
1/2 teaspoon of dried whole tarragon
1/2 teaspoon of dried whole thyme
1 Bay leaf
2 tablespoons of cornstarch
1/2 cup of evaporated skimmed milk
1 teaspoon of Lemon juice
Fresh tarragon sprigs |
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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 2.2 (Saturated Fat 0.5/ Fiber 4.2 / Cholesterol 67 / Sodium 235 Recipe by: Healthy Heart Cookbook Posted to recipelu-digest Volume 01 Number 421 by susan <suerapp@ibm.net> on Dec 30, 1997 |
