Easy Chicken Fricassee

• 1/4 c. margarine, divided
• 6 skinned and boned chicken breast halves
• 1/4 c. all-purpose flour
• 3 medium carrots, scraped and cut into very thin strips
• 2 c. sliced fresh mushrooms
• 1 envelope Lipton golden herb with lemon soup mix
• 1/2 tsp. salt
• 1 c. half and half
• 3/4 c. water
• 1/4 c. dry white wine or chicken broth

1. Melt 2 tablespoons margarine in a large skillet.
2. Dredge chicken in flour; saute until golden brown.
3. Remove from skillet. Set aside.
4. Mix remaining 2 tablespoons of margarine in same skillet.
5. Add carrots and mushrooms and saute until tender. Combine soup mix and remaining ingredients and pour over vegetables.
6. Bring to a boil, stirring constantly.
7. Add chicken; reduce the heat and simmer 5 to 10 minutes or until chicken is tender.
8. Makes 6 servings.

margarine, chicken, allpurpose, carrots, mushrooms, lemon soup mix, salt, water, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035102 (may not work)