Ingredients Jump to Instructions ↓

  1. 1-1/2 cups reduced-sodium chicken broth

  2. 1/2 cup white wine or additional reduced-sodium chicken broth

  3. 2 medium celery ribs, thinly sliced

  4. 2 medium carrots, thinly sliced

  5. 1 medium onion, thinly sliced

  6. 2 teaspoons dried tarragon

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 4 boneless skinless chicken breast halves (4 ounces each )

  10. 2 tablespoons cornstarch

  11. 2 tablespoons water

  12. 1 teaspoon Dijon mustard

  13. 1/8 teaspoon browning sauce, optional

  14. 1 tablespoon chopped fresh parsley Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, 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. 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. Yield: 4 servings.


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