This chicken recipe is a favorite of mine, a little “retro” as it is from a William Sonoma Kitchen Library volume: Healthy Cooking which I have had for years.
1 large carrot
1 large yellow onion, thinly sliced
¾ pounds mushrooms, thinly sliced
2 skinless, boneless chicken breasts, cut in half
¼ teaspoon freshly ground pepper
2 tablespoon of olive oil
¼ cup flour
2 cups chicken broth
2 tablespoons chopped fresh tarragon
Peel the carrot, quarter it lengthwise and then cut crosswise into ½ thick pieces. Set aside with onion & mushrooms.
Dust the chicken breasts with flower.
Return the pan to medium heat and add the oil. Add carrot, onion, and mushrooms. Cook briskly, stirring frequently, until the vegetables have softened and are lightly browned, about 7 minutes.
Sprinkle in the flour and cook, stirring constantly, until fully blended, about 2 minutes longer.
Add the broth and tarragon and bring to a boil, stirring frequently until slightly thickened.
Return the chicken breasts to the pan, pushing them into the liquid.
Reduce the heat to low, cover and simmer for another 30-45 minutes.
Season with salt & pepper & serve.