Recipe - Chicken Breast Fricassee

1 pound Skinless boneless chicken
breast halves
1/8 teaspoon Pepper
Vegetable cooking spray
1 1/3 cup Diagonally cut or sliced up carrot
1 cup Coarsely chopped onion
1 cup Frozen whole kernel corn
One half pound Sliced fresh mushrooms
1 One half cup Water
One fourth cup Chablis or other dry white
wine
One half teaspoon Chickenflavored bouillon
granules
One half teaspoon Dried whole tarragon
One half teaspoon Dried whole thyme
1 Bay leaf
2 tablespoon Cornstarch
One half 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 mediumhigh 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 recipeludigest Volume 01 Number 421 by susan suerapp@ibm.net
on Dec 30, 1997