Chicken Fricasse

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	237
Total Fat	8 g
Saturated Fat	1 g
Sodium	301 mg
Total Carbohydrate	8 g
Dietary Fiber	1.5 g
Protein	33.5 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Boneless, skinless chicken breast halves	2 (6-ounce)
Salt	1/8 teaspoon
Freshly ground pepper to taste
All-purpose flour	1 tablespoon
Water	2 tablespoons
Olive oil	2 teaspoons
Small carrot, chopped	1
Shallot, minced	½
Scallions, sliced	2
Dried tarragon	2 teaspoons
Reduced-sodium chicken broth	¾ cup

Directions
Season chicken with salt and pepper. Set aside.
Mix flour and water into a thin paste. Set aside.
Heat olive oil in a large skillet over medium heat. Add carrots, scallions, and shallot, and cook 2-3 minutes. Push vegetables to the sides of the skillet, add chicken breasts to the middle, and sprinkle vegetables and chicken with tarragon. Brown chicken breasts 2-3 minutes on each side.
Pour in chicken broth continue cooking 5-6 minutes. Whisk in flour mixture, and cook 1-2 minutes, until sauce becomes slightly thick.

Exchanges
4 very lean meats; 1.5 fats; 1 vegetable

Side Suggestions: Refrigerated Biscuits
Serve chicken, vegetables, and sauce over the open sides of baked, halved biscuits.

Side Suggestions: Steamed Asparagus

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