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Categories » Chicken Recipes
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LIGHT CAPITAL CHICKENLIGHT CAPITAL CHICKEN   

IngredientsIngredients  
  • 2 tbsp. corn oil margarine
  • 4 tbsp. flour
  • 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/ c. 2% milk
  • 3/4 tsp. salt
  • 1/4 tsp. dried tarragon leaves, crushed
  • Dash garlic powder
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. each, chopped green onions, fresh parsley


Difficulty:Average
Vegetarian:No
Hits:100
Rating:No votes
Date added;:30.Jan.2008
Author:ITR0952
InstructionsInstructions  1. Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan.
2. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown.
3. Add chicken stock and skim milk.
4. Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
5. Continue to cook 1 minute more; set aside.
6. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil.
7. Add chicken and cook over medium heat until brown on both sides, about 5 minutes.
8. Remove chicken and place in baking dish sprayed with non-stick vegetable coating.
9. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water.
10. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper.
11. Pour over chicken and bake, uncovered until hot (45 minutes).
12. Sprinkle with green onions and parsley; bake 5 minutes.

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