This is a rich, tasty dish that we usually serve with creamy mashed potatoes and a green vegetable. It can also be used as a delicious pot-pie filling.
Portion size4 servings
peeled and diced
or 2 cans
boneless skinless chicken breasts
cut into 1 inch chunks
chicken bouillon powder
1 1/4 cup
Over medium heat in large pan, saute onion, carrot and mushrooms in 1 tbsp oil and 1 tbsp butter until soft, about 5 minutes. Remove from pan, but leave drippings in pan. Increase heat to medium-high, add remaining tablespoon of oil and butter then add chicken. Saute until no longer pink. Sprinkle with flour and stir to coat chicken. Stirring, add 1 cup of water and continue stirring over medium-high heat until smooth and saucy. Add more water if needed but sauce should be fairly thick (because cream will be added later). Add garlic powder, tarragon, ketchup, both bouillons and vegetables. Bring to a boil then add cream or evaporated milk and decrease heat to medium-low. Continue cooking until chicken is completely cooked, about five minutes. Serve immediately.