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Prep 20min
Total50min
Servings4
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Ingredients
8
boneless skinless chicken thighs
1/2
teaspoon salt
1/8
teaspoon pepper
1
tablespoon vegetable oil
1
cup chopped onions
3/4
cup fat-free chicken broth with 1/3 less sodium
3/4
cup evaporated fat-free milk
3
tablespoons all-purpose flour
2
cups frozen sweet peas (from 1-lb bag)
2
teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
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Steps
1
Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
2
Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
3
In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.
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