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.

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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.

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Coat a frying pan with “Pam” and place over medium heat. Cook chicken breasts until brown, about 3 minutes each side. Set aside
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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.
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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.

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