CHICKEN MARENGO

1 tablespoon olive oil or vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
3 small onions, each cut into 6 wedges
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup chicken broth
3/4 cup dry white wine
1/4 cup tomato paste
4 ounces small mushrooms
2 (3x1-inch) strips orange peel*
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
TO SERVE:
3 cups cooked noodles or rice

Heat oil in large saucepan over medium-high heat until hot. Add chicken, onions and garlic; cook 5 minutes or until chicken is browned.

Stir in flour; cook over medium heat 1 minute, stirring constantly.

Stir in chicken broth, wine, tomato paste, whole mushrooms, orange peel, thyme and tarragon; bring to a boil. Reduce heat to low; simmer, covered, 10 minutes or until chicken is tender. Season to taste with salt and pepper.

Serve over noodles.

*To remove 3x1-inch strips of orange peel, use a vegetable peeler. Be careful to remove the colored portion of the skin only; the white pith has a bitter taste.

Makes 4 (1-cup) servings