Tarragon Chicken-in-a-Pot Pies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Popular in French cooking, tarragon adds anise flavor to the creamy chicken mixture. Hollowed-out rolls serve as edible, individual vessels that soak up the sauce. Ingredients:
2 tablespoons all-purpose flour |
1 cup 1% low-fat milk |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup dry white wine |
1 tablespoon olive oil |
2/3 cup chopped sweet onion |
1 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1 cup sliced carrot |
1 cup (1/8-inch-thick) slices zucchini |
1/2 teaspoon salt |
1/2 teaspoon dried tarragon |
1/2 teaspoon black pepper |
4 (4.5-ounce) country or peasant rolls |
Directions:
1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine.
2. Heat oil in a large saucepan over medium-high heat; add onion and chicken. Sauté 2 minutes; stir in carrot and next 4 ingredients (carrot through pepper). Cover, reduce heat, and cook 4 minutes. Stir slurry into chicken mixture. Bring to a boil; cover, reduce heat, and simmer until thick (about 10 minutes), stirring occasionally.
3. Cut rolls horizontally 1 inch from tops. Hollow out bottoms of rolls, leaving 1/4-inch-thick shells; reserve torn bread and bread tops for another use. Spoon 1 1/4 cups chicken mixture into each bread shell.
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