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4 skinless, boneless chicken breast halves (4 ounces each) |
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2 teaspoons canola oil |
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2 small stalks celery, chopped (about 1 cup) |
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1 medium yellow onion, chopped (about 1 cup) |
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1 clove garlic, minced |
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2 cups sliced mushrooms |
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1 cup white wine or water |
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1 cup reduced-sodium chicken broth |
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1 cup frozen small whole onions, thawed |
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2 teaspoons dried tarragon |
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1 tablespoon all-purpose flour |
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1 cup frozen peas |
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1/8 teaspoon salt |
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1/8 teaspoon freshly ground black pepper |
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| Spray a large nonstick skillet with vegetable cooking spray. Add chicken; cook over medium heat, turning once, until browned and no longer pink, about 10 minutes. Place chicken on a plate; cover with foil. |
| In the same skillet, heat oil over medium-high heat. Add celery, chopped onion, and garlic; cook, stirring frequently, for 5 minutes. Return chicken to skillet. Add mushrooms, wine, 1/2 cup of broth, whole onions, and tarragon. Cover and simmer until vegetables are tender, about 5 minutes. |
| In a small bowl, combine remaining broth and flour. Mix well. Whisk broth mixture into skillet. Cook until mixture thickens slightly, about 5 minutes. Stir in peas, salt, and pepper. Serve immediately. Serves 4. |
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