CHICKEN BREAST FRICASSEE

CHICKEN BREAST FRICASSEE image

Yield 4 servings

Number Of Ingredients 16

4 (4-ounce) skinned, boned chicken breast halves
1/8 teaspoon
Vegetable cooking spray
1 1/3 cups diagonally sliced carrot
1 cup coarsely chopped onion
1 cup frozen whole kernel corn
1/2 pound sliced fresh mushroom
1 1/2 cups water
1/4 cup dry white wine
1/2 teaspoon chicken-flavored bouillon granules
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 bay leaf
2 Tablespoons cornstarch
1/2 cup evaporated skimmed milk
1 teaspoon lemon juice

Steps:

1) Sprinkle chicken with pepper. 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 Dutch oven; transfer to a serving platter, and keep warm. Reserve vegetable mixture in Dutch oven. 2) Combine cornstarch and milk, stirring until smooth; add to vegetable mixture, stirring constantly. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened and bubbly. Remove from heat; stir in lemon juice. Remove and discard bay leaf. 3) Spoon vegetable mixture around chicken on platter.