Recipe

Smothered Chicken With Mushrooms And Onions Recipe

	Chihuahua / All my dishes 1 year, 10 months ago An old-fashioned recipe. From, Williams-Sonoma Healthy Cooking. Prep:10m Cook:25m Servings:4	Chihuahua
	easy light healthy filling

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Ingredients

1 large Carrot

1 large Yellow Onion, thinly sliced

3/4 lb. fresh Mushrooms, brushed clean and thinly sliced

4 skinless, boneless Chicken Breast halves, 4-5 oz. each

1/2 tsp. Salt, plus salt to taste

1/4 tsp. freshly ground Pepper, plus Pepper to taste

2 Tbl. Vegetable Oil

1/4 C all-purpose Flour

2 C low-sodium Chicken Broth

2 Tbl. chopped fresh Tarragon or 1/2 tsp. dried Tarragon

Directions

Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2-inch thick. Set aside with the onion and mushrooms.

Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with the 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until browned, about 2 minutes on each side. Transfer the chicken to a plate and set aside.

Return the pan to medium-high heat and add the oil. When hot but not smoking, add the carrot, onion and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned, about 7 minutes. Sprinkle with the flour and cook, stirring constantly, unti fully blended, about 2 minutes longer.

Add the broth and tarragon and bring to a boil, stirring frequently until slightly thickened.

Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout when cut into with a knife and the vegetables are tender, about 10 minutes.

Season to taste with salt and pepper and serve at once.

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