Ingredients
1-1/2 cups reduced-sodium chicken broth1/2 cup white wine or additional reduced-sodium chicken broth2 medium celery ribs, thinly sliced2 medium carrots, thinly sliced1 medium onion, thinly sliced2 teaspoons dried tarragon1/2 teaspoon salt1/8 teaspoon pepper4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons cornstarch2 tablespoons water1 teaspoon Dijon mustard1/8 teaspoon browning sauce, optional1 tablespoon chopped fresh parsleyHot cooked rice, optional
Preparation
In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish.
Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.
