Ingredients

4 (4-ounce) skinned, boned chicken breast halves

1/8 teaspoon

Vegetable cooking spray

1 1/3 cups diagonally sliced carrot

1 cup coarsely chopped onion

1 cup frozen whole kernel corn

1/2 pound sliced fresh mushroom

1 1/2 cups water

1/4 cup dry white wine

1/2 teaspoon chicken-flavored bouillon granules

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

1 bay leaf

2 Tablespoons cornstarch

1/2 cup evaporated skimmed milk

1 teaspoon lemon juice

Preparation

  1. Sprinkle chicken with pepper. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from Dutch oven; transfer to a serving platter, and keep warm. Reserve vegetable mixture in Dutch oven.

  2. Combine cornstarch and milk, stirring until smooth; add to vegetable mixture, stirring constantly. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened and bubbly. Remove from heat; stir in lemon juice. Remove and discard bay leaf.

  3. Spoon vegetable mixture around chicken on platter.