Tarragon Poached Chicken

• 1-1/2 cups reduced-sodium chicken broth
• 1/2 cup white wine or additional reduced-sodium chicken broth
• 2 medium celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium onion, thinly sliced
• 2 teaspoons dried tarragon
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon Dijon mustard
• 1/8 teaspoon browning sauce, optional
• 1 tablespoon chopped fresh parsley
• Hot cooked rice, optional

1. In a
2. , combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish.
3. Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.

chicken broth, white wine, celery, carrots, onion, tarragon, salt, pepper, chicken breast halves, cornstarch, water, mustard, browning sauce, parsley, rice

Taken from www.tasteofhome.com/recipes/tarragon-poached-chicken/ (may not work)