Chicken Breast Fricassee

1 lb skinless boneless chicken breast halves
1/8 tsp pepper
vegetable cooking spray
1 1/3 cup diagonally sliced carrot
1 cup coarsely chopped onion
1 cup frozen whole kernel corn
1/2 lb sliced fresh mushrooms
1 1/2 cup water
1/4 cup Chablis or other dry white wine
1/2 tsp chicken-flavored bouillon granules
1/2 tsp dried whole tarragon
1/2 tsp dried whole thyme
1 bay leaf
2 tbsp cornstarch
1/2 cup evaporated skimmed milk
1 tsp lemon juice
fresh tarragon sprigs, (optional)

Sprinkle chicken with pepper; set aside. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken and cook 2 minutes on each side or until browned. Add carrot and next 9 ingredients, bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from pan; transfer to a serving platter.

Combine cornstarch and milk, and add vegetable mixture, stirring constantly. Bring a boil; reduce heat, and simmer until thicken and bubbly, stirring constantly. Remove from heat; stir in lemon juice. Discard bay leaf. Spoon vegetable mixture around chicken platter. Garnish with fresh tarragon sprig desired.

Yield: 4 servings (251 calories and fat per serving) Protein 32