FWD:TARRAGON CHICKEN WITH BABY CARROTS

Creative Cooks : FWD:TARRAGON CHICKEN WITH BABY CARROTS
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From: byrd45 (Original Message) Sent: 12/21/2007 2:06 PM
Entertain friends with your TARRAGON CHICKEN WITH BABY CARROTS. Season both sides of 4 bone-in skinless chicken breast halves (about 1 1/4 pounds) with salt and pepper to taste. Rub 1/4 cup fresh chopped tarragon on both sides of chicken. Heat 2 teaspoons olive oil in a Dutch oven over medium-high heat. Add chicken and cook 2 minutes per side or until golden brown. Add 2 cups frozen small white onions (thawed), 2 cups baby carrots, 1 cup seedless grapes, 3/4 cup fat-free chicken broth and 1 teaspoon dried thyme; bring to a simmer. Reduce heat to medium, cover and cook 10 minutes or until chicken is no longer pink. Use a slotted spoon and remove chicken, vegetables and grapes to a serving bowl. Dissolve 2 teaspoons cornstarch in an additional 1/4 cup broth. Add to pan and simmer 1 minute or until it thickens. Pour sauce over chicken.

Serve immediately with ORZO and CRUSTY ROLLS. For dessert, make it light with SORBET and store-bought ALMOND THINS.

TIP: Avoid chicken that has been "enhanced" with "salt," "sodium," "broth" or "brine," as indicated on the label.

SHOPPING LIST: bone-in skinless chicken breast halves, salt, pepper, fresh tarragon, olive oil, frozen small white onions, baby carrots, seedless grapes, fat-free chicken broth, dried thyme, cornstarch, orzo, crusty rolls, sorbet, store-bought almond thins.