Instructions: Sprinkle chicken with pepper; set aside. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients, bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; transfer to a serving platter. Combine cornstarch and milk, and add vegetable mixture, stirring constantly. Bring a boil; reduce heat, and simmer until thicken and bubbly, stirring constantly. Remove from heat; stir in lemon juice. Discard bay leaf. Spoon vegetable mixture around chicken platter. Garnish with fresh tarragon sprig desired.

Yield: 4 servings (251 calories and fat per serving). Protein 32 /

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.