Ingredients
- 2 chicken breast (halves)
- 2 ribs celery
- 1 carrot
- 120 ml fat-free sour cream
- 120 ml fat-free mayonnaise
- 60 gr slivered almonds
- 60 ml wine (white)
- 30 ml olive oil
- 28 gr bread crumbs
- 10 gr parmesan (grated)
- 1 gr garlic salt
- 1 gr tarragon
- 1 slice onion
Dice chicken and poach in just enough water to cover. While chicken is cooking, saute veggies in oil until carrots just begin to become tender. Sprinkle with garlic salt and tarragon. Drain chicken and toss in a large bowl with sauted veggies, sour cream, mayo, wine, and almonds. Pour mixture into a buttered 1- half qt. casserole, top with a mixture of the bread crumbs and parmesan, and bake at 180ºC or 30 minutes. Serves 3-4. The recipe is loosely based on one from _365 Ways to Cook Chicken_. * The Polka Dot Palace BBS 1-201-822-3627.
