Prep 12 mins
Cook 18 mins
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
- 4 boneless skinless chicken breasts
- 2 tablespoons oil
- 1 cup sweet onion, chopped
- 3⁄4 cup fat-free low-sodium chicken broth
- 3⁄4 cup fat-free evaporated milk
- 3⁄4 cup low sodium chicken broth
- 3 tablespoons flour
- 2 cups frozen peas
- 1⁄2 teaspoon dried tarragon leaves
- salt and pepper
- Turn oven on 250-300 to warm.
- Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
- Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
- In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
- In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
- Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
- Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
- Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
- Serve with rice or potatoes.