Makes 4 servings
16 oz. chicken, raw, diced
1 can fat-free cream of chicken soup
½ tsp salt
½ tsp paprika
1/8 tsp tarragon leaves
Juice from 1/2 lemon (about 2 tbsp)
Zest from 1 lemon (about 2 tsp)
¼ cup water
2 cups white microwavable rice, cooked
4 cups green beans, cooked
Heat a large pan sprayed with nonstick cooking spray over medium heat. Add chicken, sprinkle with salt and pepper, and cook until brown, about 6 minutes. In the meantime, mix soup, salt, paprika, tarragon, lemon juice and water. Pour mixture over chicken and simmer for 1 hour covered. Stir occasionally. Serve over rice with green beans on the side.
Nutritional Information: 368 calories, 50 carbs, 3 fat grams and 30 protein grams.
Review: Yum - I grew up eating this gravy-like dish and just love it. I requested it so much as a little girl, and it was great to eat it again, albeit a healthified version of it. I thought it tasted pretty dang close to 'the real thing' - and was so glad that I pulled it out of the recipe archives from my mom! Thanks, mom, Austin liked it a lot, too! :)
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