Light Capital Chicken Recipe

Ingredients:

• 2 tbsp. corn oil margarine
• 4 tbsp. flour
• 3/4 c. defatted chicken stock
• 1/2 c. skim milk
• 1 tbsp. canola oil
• 3 whole chicken breasts, boned, skinned, split, about 1 1/2 lbs. total
• 8 oz. fresh mushrooms, sliced, about 3 cups
• 1 c. each, dry white wine, water
• 1/2 c. 2% milk
• 3/4 tsp. salt
• 1/4 tsp. dried tarragon leaves, crushed
• Dash garlic powder
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. each, chopped green onions, fresh parsley

Method to make Light Capital Chicken Recipe:

1. Heat oven to 350 degrees. Melt 1 tablespoon of the margarine in medium saucepan. Add 3 tablespoons of flour and stir over medium heat for 1 minute; do not brown. 
2. Add chicken stock and skim milk. Using a wire whisk, stir the mixture over medium heat until it comes to a boil.
3. Continue to cook 1 minute more; set aside. 
4. Melt remaining 1 tablespoon margarine in a large skillet along with canola oil. 
5. Add chicken and cook over medium heat until brown on both sides, about 5 minutes. 
6. Remove chicken and place in baking dish sprayed with non-stick vegetable coating.
7. Cook mushrooms in same skillet 5 minutes. Stir in remaining 1 tablespoon flour, the sauce, and the wine and water. Simmer, stirring, until thickened about 10 minutes. Stir in 2% milk, salt, tarragon, garlic powder and pepper. 
8. Pour over chicken and bake, uncovered until hot (45 minutes). 
9. Sprinkle with green onions and parsley; bake 5 minutes.