Serves: 6
Total Calories: 374

3 tablespoons butter or margarine
3 tablespoons vegetable oil
3 chicken breasts large whole, skinned, boned and halved
All-purpose flour
Salt and pepper
1/2 cup onion coarsely grated
2 cloves garlic minced
1 cup carrot coarsely grated
1 tomato large, peeled, seeded and chopped
1/2 cup chicken broth canned
1 cup vermouth
1 cup cream
2 sprigs parsley fresh
1 bay leaf
1/4 teaspoon thyme dried
1 tablespoon tarragon fresh tarragon, finely chopped or 1 teaspoon dried crushed
1 celery rib

Heat butter or margarine and vegetable oil in large skillet until foaming subsides. Shape chicken breasts neatly and roll in flour, salt and pepper. Put into skillet and gently brown. Remove to plate. Add onion and garlic to skillet and sauté for 1 or 2 minutes. Add carrot, tomato, chicken broth and vermouth and heat until boiling. Add cream and stir 2 to 3 minutes.

Tie parsley, bay leaf, thyme, tarragon and celery in cheesecloth and add to vegetable mixture in skillet. Simmer gently for 30 minutes and remove garni. Season sauce with salt and pepper to taste.

Place chicken in a buttered casserole large enough to hold pieces in a single layer. Place vegetable sauce mixture over and around the chicken being certain the pieces of chicken are well surrounded. Cover and bake at 350° for 1/2 hour. Let chicken remain covered for a few minutes after removing from oven.

Nutritional Facts:

Serves: 6
Total Calories: 374
Calories from Fat: 240

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