Recipe by D. Todd Miller
This hearty and delicious dish is actually diet-friendly! The recipe was printed in a local newspaper about 10 years ago; however, the recipe is identical to one found in the "Williams-Sonoma Kitchen Library: Healthy Cooking" by John Phillip Carroll. I recommend serving this over rice.
- 1 large carrot
- 1 large yellow onion, thinly sliced
- 3⁄4 lb fresh mushrooms, brushed clean and thinly sliced
- 4 (4 -5 ounce) boneless skinless chicken breast halves
- 1⁄2 teaspoon salt (approximate, adjust to your liking)
- 1⁄4 teaspoon ground black pepper (approximate, adjust to your liking)
- 2 tablespoons vegetable oil
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 2 tablespoons fresh tarragon, chopped (optional)
Directions See How It's Made
- Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
- Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
- Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
- Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
- Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
- Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
- Season with salt and pepper to taste, and serve immediately.