Title: Chicken Breast Fricassee
Categories: Low, Fat
Yield: 4 Servings

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