Creamy Skillet Chicken

By Bailey1_

Ingredients

• 4 skinless, boneless chicken breast halves (4 oz each)
• 2 teaspoons canola oil
• 2 small stalks celery, chopped (1 cup)
• 1 medium yellow onion, chopped (1 cup)
• 1 clove garlic, minced
• 2 cups sliced mushrooms
• 1 cup white wine or water
• 1 cup chicken broth
• 1 cup frozen small whole onions, thawed
• 2 teaspoons dried tarragon
• 1 Tablespoon all-purpose flour
• 1 cup frozen peas
• 1/8 teaspoon black pepper
• 1/8 teaspoon salt

Preparation

Step 1

spray a large nonstick skillet with vegetable spray. Add chicken; cook over medium heat turning once, until browned and no longer pink about 10 minutes Place chicken on a plate; cover with foil.

In the same skillet, heat oil over medium-high heat. Add celery, chopped onion and garlic; cook, stirring frequently for 5 minutes. Return chicken to skillet Add mushrooms, wine, 1/2 cup of broth, whole onions, and tarragon. Cover and simmer until vegetables are tender, about 5 minutes.

In a small bowl combine remaining broth and flour. Mix well. Whisk broth mixture into skillet. Cook until mixture thickens slightly, about 5 minutes. Stir in peas, saltm and pepper.