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Chicken Fricassee w/Tarragon
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: CE Mar 11 @ 54
| 3 t | canola oil, divided |
| 1 | leek, trimmed and sliced |
| 8 oz. | mushrooms, sliced |
| 2 cloves | garlic, minced |
| 1/4 c | white whole wheat flour |
| 1 lb. | chicken breasts |
| 1.25 c | chicken broth |
| 3 T | tarragon, chopped |
| 1 t | white wine vinegar, (or lemon juice) |
Heat 1 t oil in skillet on med-hi. Add leek and mushrooms; season w/salt and pepper; cook until liquid released from veggies evaporates. Reduce to med-lo. Add garlic and cook until mushrooms lightly browned, about 2 mins.
Place flour in dish. Season chicken with salt & pepper; dredge in four. Cook 3-4 mins per side. Then add broth and 2 T tarragon. When liquid bubbles, reduce heat and simmer for 3 mins. Turn chicken and simmer for another 3-4 mins. Remove chicken and plate.
With broth still simmering, return mushrooms to skillet. Simmer 2-3 mins. Stir in vinegar and remove from heat. Spoon over chicken.
Nutritional information (1 chicken breast and 1/2 cup mushroom mixture): calories: 225; Fat: 6g; Sat: 1g; Carb: 12g; Fib: 2g; Sugar: 2g; Prot: 31g; Na: 134mg; Chol: 66mg.
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