Chicken Breast Fricassee

• 4 (4 oz.) skinned, boned chicken breast halves
• 1/8 tsp. pepper
• vegetable cooking spray
• 1 1/3 c. diagonal sliced carrots
• 1 c. coarsely chopped onion
• 1/2 lb. sliced fresh mushrooms
• 1 1/2 c. water
• 1/4 c. Chablis/dry white wine
• 1/2 tsp. chicken bouillon granules
• 1/2 tsp. dried tarragon
• 1/2 tsp. dried thyme
• 1 bay leaf
• 2 1/2 Tbsp. cornstarch
• 1/2 c. evaporated skim milk
• 1 tsp. lemon juice

1. Sprinkle chicken with pepper; set aside.
2. Coat Dutch oven with spray.
3. Place over medium-high heat until hot; add chicken and cook 2 minutes on each side until brown.
4. Add carrots and next 8 ingredients.
5. Bring to boil.
6. Cover; reduce heat and simmer 15 minutes or until tender.
7. Remove chicken to serving platter. Combine cornstarch and milk and add to vegetable mixture, stirring constantly.
8. Bring to a boil; reduce heat and simmer until thickened.
9. Remove from heat; stir in lemon juice.
10. Spoon vegetable mixture over chicken.
11. Yields 4 servings.
12. Saturated Fat 0.5; Calories per serving:
13. 251.

pepper, vegetable cooking spray, carrots, onion, mushrooms, water, chablisdry, chicken bouillon granules, tarragon, thyme, bay leaf, cornstarch, milk, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259429 (may not work)