| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Dutch | Low, Fat | 4 | Servings |
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) |
INSTRUCTIONS
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 <[email protected]> on Dec 30, 1997
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