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Creamy Skillet Chicken

Source of Recipe


Town & Country Markets






List of Ingredients



• 4 skinless, boneless chicken breast halves (4 oz. each)
  
• 2 tsp canola oil
  
• 2 small stalks celery, chopped (about 1 cup)
  
• 1 medium yellow onion, chopped (about 1 cup)
  
• 1 clove garlic, minced
  
• 2 cups sliced mushrooms
  
• 1 cup white wine (or water)
  
• 1 cup reduced-sodium chicken broth
  
• 1 cup frozen whole small onions, thawed
  
• 2 tsp dried tarragon
  
• 1 Tbsp all-purpose flour
  
• 1 cup frozen peas
  
• 1/8 tsp salt
  
• 1/8 tsp freshly ground black pepper
  






Instructions



1. Spray a large nonstick skillet with vegetable cooking spray. Add chicken; cook over medium heat, turning once, until well-browned and no longer pink, about 10 minutes. Place chicken on a plate; cover with foil.
   
   
2. In the same skillet, heat oil over medium-high heat. Add celery, chopped onion and garlic; cook, stirring frequently, for 5 minutes. Return chicken to skillet. Add mushrooms, wine, 1/2 cup of broth, whole onions and tarragon. Cover and simmer until vegetables are tender, about 5 minutes.
   
   
3. In a small bowl, combine remaining broth and flour. Mix well. Whisk broth mixture into skillet. Cook until mixture thickens slightly, about 5 minutes. Stir in peas, salt and pepper. Serve immediately.
   
   Serves 4