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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lillian Charves, of New Bern, North Carolina says, âI clipped a variation of this recipe from a magazine many years ago and have made changes to reduce the amount of fat and sodium. Need proof that everyone loves this delicious, special-tasting dish? There are never any leftovers!â Ingredients:
1/2 cup cornstarch |
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
4 teaspoons olive oil, divided |
1 cup sliced fresh mushrooms |
3 green onions, thinly sliced |
1/2 cup reduced-sodium chicken broth |
1/2 cup sherry or reduced-sodium chicken broth |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 medium tomatoes, cut into wedges and seeded |
hot cooked rice, optional |
Directions:
1. Place cornstarch in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet coated with cooking spray, brown chicken in 2 teaspoons oil. Remove and set aside.
2. In the same skillet, saute mushrooms and onions in remaining oil until tender. Add the broth, sherry and seasonings; bring to a boil. Carefully return chicken to the pan; simmer, uncovered, for 4-6 minutes or until chicken is no longer pink. Stir in tomatoes; heat through. Serve with rice if desired. Yield: 4 servings.
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