Ingredients Jump to Instructions ↓

  1. 3 pounds chicken pieces

  2. All-purpose flour

  3. Nonstick cooking spray

  4. 3 cups fat-free reduced-sodium chicken broth

  5. 1 bay leaf

  6. 1 pound whole baby carrots

  7. 1 medium onion, cut into wedges

  8. 1 tablespoon margarine

  9. 3 tablespoons all-purpose flour

  10. 3/4 cup fat-free (skim) milk

  11. 1 tablespoon lemon juice

  12. 3 tablespoons minced fresh dill or 2 teaspoons dried dill weed

  13. 1 teaspoon sugar

  14. 1/2 teaspoon salt

  15. 6 cups hot cooked noodles

Instructions Jump to Ingredients ↑

  1. Coat chicken pieces very lightly with flour. Spray large skillet with cooking spray; heat over medium heat. Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat from skillet.

  2. Add chicken broth and bay leaf to skillet; bring to a boil. Reduce heat to low and simmer, covered, about 40 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat). Add carrots and onion during last 20 minutes of cooking time.

  3. Transfer chicken and vegetables with slotted spoon to platter; keep warm. Bring broth to a boil; boil until reduced to 1 cup. Remove and discard bay leaf.

  4. Melt margarine in small saucepan over low heat; stir in 3 tablespoons flour. Cook and stir 1 to 2 minutes . Stir in broth, milk and lemon juice; bring to a boil. Boil until thickened, stirring constantly. Stir in dill, sugar and salt.

  5. Serve chicken over noodles on serving plates; top with sauce.


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