Chicken and Carrot Fricassee

• (8 ounce) package sliced mushrooms1 package
• (10 ounce) package julienne carrots1 package
• butter↗3 -4 tablespoons
• shallots, minced↗2 tablespoons
• flour↗2 tablespoons
• chicken broth↗1 1⁄2 cups
• large boneless skinless chicken breast halves↗4
• salt and pepper
• dried tarragon1 - 1 1⁄2 teaspoon
• vermouth↗1⁄2 cup
• heavy cream↗1⁄2 cup
• lemon juice↗1 tablespoon

Step-by-step instructions

1. 1

   Bring 1/2 cup of water to a boil and add the mushrooms.

2. 2

   Simmer until mushrooms are cooked through.

3. 3

   Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.

4. 4

   Melt butter in a large saute pan.

5. 5

   Add carrots and cook on medium heat for 5 minutes, stirring.

6. 6

   Sprinkle flour over carrots.

7. 7

   Cook for another 2 minutes, stirring.

8. 8

   Stir in broth and bring to a simmer.

9. 9

   Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.

10. 10

    Cover and simmer for 10 minutes.

11. 11

    Using a slotted spoon, remove chicken and carrots to a heated plate.

12. 12

    Add vermouth to pan broth and boil to reduce slightly.

13. 13

    Add cream and boil again until slightly thickened.

14. 14

    Add lemon juice and additional salt and pepper, if desired.

15. 15

    Return chicken and carrots to pan and stir in mushrooms.

16. 16

    Stir to coat all with sauce and heat until chicken is cooked through and hot.