Chicken Breast Fricassee

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/8 teaspoon
• Vegetable cooking spray
• 1 1/3 cups diagonally sliced carrot
• 1 cup coarsely chopped onion
• 1 cup frozen whole kernel corn
• 1/2 pound sliced fresh mushroom
• 1 1/2 cups water
• 1/4 cup dry white wine
• 1/2 teaspoon chicken-flavored bouillon granules
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 Tablespoons cornstarch
• 1/2 cup evaporated skimmed milk
• 1 teaspoon lemon juice

1. 1) Sprinkle chicken with pepper. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from Dutch oven; transfer to a serving platter, and keep warm. Reserve vegetable mixture in Dutch oven.
2. 2) Combine cornstarch and milk, stirring until smooth; add to vegetable mixture, stirring constantly. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened and bubbly. Remove from heat; stir in lemon juice. Remove and discard bay leaf.
3. 3) Spoon vegetable mixture around chicken on platter.

vegetable cooking spray, carrot, onion, kernel corn, fresh mushroom, water, white wine, chickenflavored bouillon granules, tarragon, thyme, bay leaf, cornstarch, milk, lemon juice

Taken from www.epicurious.com/recipes/member/views/chicken-breast-fricassee-52423891 (may not work)