INGREDIENTS
1
tablespoon olive oil or vegetable oil
1
pound boneless skinless chicken breasts, cut into 1-inch pieces
3
small onions, each cut into 6 wedges
2
cloves garlic, minced
1
tablespoon all-purpose flour
1
cup chicken broth
3/4
cup dry white wine
1/4
cup tomato paste
4
ounces small mushrooms
2
(3X1-inch) strips orange peel
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried tarragon leaves
3
cups cooked noodles or rice
PREPARATION:
- Heat oil in large saucepan over medium-high heat until hot. Add chicken, onions and garlic; cook 5 minutes or until chicken is browned. Stir in flour; cook over medium heat 1 minute, stirring constantly.
- Stir in chicken broth, wine, tomato paste, whole mushrooms, orange peel, thyme and tarragon; bring to a boil. Reduce heat to low; simmer, covered, 10 minutes or until chicken is tender. Season to taste with salt and pepper. Serve over noodles.
Kitchen How-To
To remove 3X1-inch strips of orange peel, use a vegetable peeler. Be careful to remove the colored portion of the skin only; the white pith has a bitter taste.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
Fiber
4 g
Carbohydrate
43 g
Cholesterol
113 mg
Total Fat
9 g
Calories from Fat
19 %
Calories
417
Protein
34 g
Sodium
451 mg
DIETARY EXCHANGE:
Vegetable
2
Starch
2
Meat
3
