Chicken Breast Fricassee

Title:
Chicken Breast Fricassee

Yield:
4 Servings

Categories:
Fat




Ingredients:





     1 lb Skinless boneless chicken


          -breast halves


   1/8 ts Pepper


          Vegetable cooking spray


 1 1/3 c  Diagonally sliced carrot


     1 c  Coarsely chopped onion


     1 c  Frozen whole kernel corn


   1/2 lb Sliced fresh mushrooms


 1 1/2 c  Water


   1/4 c  Chablis or other dry white


          -wine


   1/2 ts Chicken-flavored bouillon


          -granules


   1/2 ts Dried whole tarragon


   1/2 ts Dried whole thyme


     1    Bay leaf


     2 tb Cornstarch


   1/2 c  Evaporated skimmed milk


     1 ts Lemon juice


          Fresh tarragon sprigs;


          -(optional)






 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 


 on Dec 30, 1997