Tarragon Chicken-in-a-Pot Pies
Source of Recipe
Cooking Light Magazine. March 2002. Page: 194.
List of Ingredients
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 tablespoon olive oil
2/3 cup chopped sweet onion
1 pound skinless, boneless chicken breast, cut
into bite-sized pieces
1 cup sliced carrot
1 cup (1/8-inch-thick) slices zucchini
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/2 teaspoon black pepper
4 country or peasant rolls (4.5 ounces,
each)Recipe
1. Place flour in a small bowl; slowly add milk, stirring with a whisk
until well blended to form a slurry. Add the broth and wine.
2. Heat oil in a large saucepan over medium-high heat; add onion and
chicken. Saute 2 minutes; stir in carrot and next 4 ingredients (carrot
through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry
into chicken mixture. Bring to a boil; cover, reduce heat, and simmer
until thick (about 10 minutes), stirring occasionally.
3. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls,
leaving 1/4-inch-thick shells; reserve torn bread and bread tops for
another use. Spoon 1-1/4 cups chicken mixture into each bread shell.
Yield: 4 servings.
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