Chicken and Carrot Fricassee

originally from the victory garden cookbook. i have made a few changes. the combinations may seem a bit unusual, but the flavors meld nicely. i just made this again after a long hiatus, and was reminded how tasty (and relatively simple) it is.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 (8 ounce) package  sliced mushrooms
• 1 (10 ounce) package  julienne carrots
• 3 -4  tablespoons butter
• 2  tablespoons shallots, minced
• 2  tablespoons flour
• 1 1⁄2 cups chicken broth
• 4  large boneless skinless chicken breast halves
•  salt and pepper
• 1 -1 1⁄2 teaspoon dried tarragon
• 1⁄2 cup vermouth
• 1⁄2 cup heavy cream
• 1  tablespoon lemon juice

Directions

1. Bring 1/2 cup of water to a boil and add the mushrooms.
2. Simmer until mushrooms are cooked through.
3. Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
4. Melt butter in a large saute pan.
5. Add carrots and cook on medium heat for 5 minutes, stirring.
6. Sprinkle flour over carrots.
7. Cook for another 2 minutes, stirring.
8. Stir in broth and bring to a simmer.
9. Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
10. Cover and simmer for 10 minutes.
11. Using a slotted spoon, remove chicken and carrots to a heated plate.
12. Add vermouth to pan broth and boil to reduce slightly.
13. Add cream and boil again until slightly thickened.
14. Add lemon juice and additional salt and pepper, if desired.
15. Return chicken and carrots to pan and stir in mushrooms.
16. Stir to coat all with sauce and heat until chicken is cooked through and hot.