Chicken Fricassee

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	skinless, boneless chicken breast
1/4	cup	all-purpose flour
1/2	teaspoon	salt
1/4	teaspoon	white pepper
1/4	teaspoon	paprika
2	tablespoons	vegetable oil
1	small	green pepper -- diced
1	stalk	celery -- diced
1	large	carrot -- diced
1/2	cup	low sodium chicken broth
1/2	cup	white wine
1	teaspoon	marjoram
1	tablespoon	fresh lemon juice
2	tablespoons	unsalted butter
8	ounces	crimini mushrooms -- sliced
1	medium	sweet onion -- diced
1/4	cup	low fat sour cream

Mix flour, salt, pepper, and paprika together. Dredge chicken in flour mixture.

Heat oil over medium-high heat and cook chicken until brown on both sides. Remove from skillet.

Add green pepper, celery, and carrot to pan and cook until softened.

Stir in white wine and scrape up browned bits.

Return chicken to pan along with broth and marjoram. Bring to a boil and then lower heat.

Cover and simmer for 30 minutes or until chicken is no longer pink.

In a skillet melt butter and add onions and mushrooms. Cook until mushrooms lose their water and brown and onions caramelize.

Remove the chicken and vegetables to a plate. Skim the fat off and return the juices to the skillet. Add the remaining flour mixture and cook until smooth and thickened.

Add lemon juice to pan. Remove from heat and stir in the sour cream. Add chicken, vegetables, and onion and mushrooms to pan. Return to heat and heat through.

Makes 6 servings.

Per Serving: 317 Calories; 11g Fat (33.2% calories from fat); 39g Protein; 11g Carbohydrate; 2g Dietary Fiber; 100mg Cholesterol; 345mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.