Prep and Cook Time 30 minutes
Makes 4 (1-cup) servings
|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|
- 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.
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.
|Total Fat||9 g|
|Calories from Fat||19 %|
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