2 tbsp. corn oil margarine

4 tbsp. fl o ur

3/4 c. defatted chicken stock

1/2 c. skim milk

1 tbsp. canola oil

3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total

8 oz. fresh mushrooms, sliced, about

3 cups

1 c. each, dry white wine, water

1/2 c. 2% milk

3/4 tsp. salt

1/4 tsp. d r ied tarra g on leaves,

crushed

Dash garl i c powder

1/4 tsp. freshly ground black pepper

2 tbsp. ea c h , chopped green o nions, fresh parsley

 

 

Heat oven to 350 degrees.   Melt 1 tab l espoon of the margarine in medium saucepan.   Add 3 tab l espoons of flo u r and stir over medium heat for 1

minute; do not brown.   Add chi c ken stock and skim milk.   Using a wire whisk, stir the mixture over medium heat until it comes to a boil.   C o ntinue to c o ok

1 minute more; set aside.   Melt remaining 1 tablespoon margarine in a large skillet along with canola oil.   Add c h icken and cook over medium heat un t il brown on both sides, about 5 minutes.   Remove chicken and pl a ce in baking dish spra y ed with non-stick vegetable co a ting.   Cook mushrooms in same skillet 5 minutes.   S t ir in remaining 1 tablespoon flour, the sauce, and the wine and water.   Simmer, stirr i ng, until thickened about 10 minutes.   Stir in

2% milk, s alt, tar r a g on, garlic powder and pepper.   Pour over ch i cken and

bake, unc o vered until hot (45 minutes).   S p rinkle with green o nions and parsley; bake 5 minu t e s.

 

 

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------------------- - ---------------- NO PEEK CHICKEN


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