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
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