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  • Tarragon Chicken Boats

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    Tarragon Chicken Boats
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb chicken breast cut into bite size pcs
    • 1 c. lowfat milk
    • 2 Tbsp. flour
    • 1 c. chicken broth (original recipe calls for 1/2 c white
    •     wine, 1/2 c broth, but I didn't have wine!)
    • 2/3 c. onion
    • 1 c. sliced zucchini (as thin as you can, I used a food processor)
    • 1 c. sliced carrots (same as zucchini)
    • 1/2 tsp tarragon
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    •     extra virgin olive oil
    • 4 x peasant rolls (soup bowl rolls you can find at
    •     neighborhood bakeries, or possibly just use a big roll)

    Directions

    1. In a small bowl, add in flour, slowly pour the lowfat milk into the mix to create a slurry (I do not know what which is, but I just added it slowly till it was incorporated). Add in the chicken broth and set aside.
    2. Over medium high heat, saute/fry chicken and onion in extra virgin olive oil for about 2 min, add in zucchini through pepper, cover, reduce heat and cook about 4 min. Uncover, pour in the slurry and bring to a boil, cover again, reduce heat, and cook till mix thickens, about 10 min. While the mix thickens cut the roll tops off, about 1 inch from the top, and scoop out the inside bread. You can make bread crumbs out of the leftover bread. Once the mix is ready, ladle it in to the soup bowls, and you have an easy, beautiful meal. I served it with a green salad.

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