Based on "Chicken Chasseur" from Classic Rachel Ray 30 Minute Meals.
Serves 4-6
1/4 tsp ground thyme
salt & pepper tot taste
1/2 c flour
1.5 lbs chicken breasts cut into 3rds
2 T olive oil
2 T butter
8-10 baby carrots thinly sliced
1 rounded tsp sugar
2 med onions minced
8 oz sliced mushrooms
1 c chicken broth (substituted for red wine)
4 sprigs fresh tarragon, leaves stripped and chopped (can be frozen first)
Mix thyme, salt, and pepper into the flour. Coat chicken in the flour. Discard any extra flour. Heat olive oil and butter in a large skillet over medium heat. Brown chicken 4 minutes on each side, then remove from pan.
Put carrots in pan, sprinkle with sugar and cook 1 minute. Add mushroom and onion and cook 3-5 minutes to soften. Add chicken broth and cook to reduce by half. Add tomatoes and tarragon, gently stir in. Top with chicken and simmer 3-5 minutes until chicken is cooked.
Serve over a buttered pasta.
For freezing, complete cooking. Cool and put into a zip top freezer bag. Freeze. To serve, thaw and reheat on stove top, in microwave or in crockpot on low. Serve over buttered pasta.
*If you are doing a big cooking day: make the sauce (starting with 1 T olive oil and 1 T butter) and add the sauce to already cooked chicken in a freezer bag.
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