Wednesday, February 4, 2009

Terragon Chicken-in-a-pot pies

Someone just asked me to post this recipe. We make this and serve it over couscous, but you can also serve it in rolls that are hollowed out (which is what the original recipe called for). We also go heavy on the vegetables adding whatever we have that sounds good (celery, peas, etc.), and lighter on the chicken--it depends on your preference. It makes a great hearty meal that isn't quite as heavy feeling.

2 Tbs. Flour
1 Cup 1% Milk
1/2 cup Less Sodium chicken broth
1/2 cup apple or white grape juice
1 Tbs Olive oil
2/3 cut chopped onion
1 pound boneless/skinless chicken breast, cut into bite sized pieces
1 cup sliced carrots
1 cup sliced zucchini
1/2 tsp. salt
1/2 tsp. dried tarragon
1/2 tsp. black pepper

Place flour in a small bowl, slowly add milk, stirring with a wisk until well blended to form a slurry. Add the broth and juice.

Heat oil in large saucepan over medium high heat; add onion and chicken, saute 2 minutes, stir in carrot and next 4 ingredients (carrot thru pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover and reduce heat and simmer until thick (abt. 10 minutes), stirring occasionally.

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