Chicken Fricassee

Ingredients

3 tablespoons all-purpose flour                          

1 teaspoon paprika

1 teaspoon poultry seasoning

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (6-ounce) skinned chicken breast halves

2 teaspoons butter

1 1/2 cups chopped onion

1/2 cup chopped celery

3 garlic cloves, minced

1 cup fat-free, lower-sodium chicken broth

1/4 cup dry white wine

2 cups (3-inch) julienne-cut carrot

1/4 cup chopped fresh parsley

Method

Combine first 5 ingredients in a large zip-top plastic bag. Add

chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.

Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.