4 (4 ounce) boneless, skinless chicken breasts
1/8 teaspoon pepper
1 1/3 cups diagonally sliced carrots
1 cup coarsely chopped onion
1 cup frozen whole kernel corn
1/2 pound sliced fresh mushrooms
1 1/2 cups water
1/4 cup dry white wine
1/2 teaspoon chicken flavored bouillon granules
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon lemon juice

Season chicken breasts with pepper and set aside. Spray a large pot with nonstick cooking spray and heat over medium-high heat until hot. Add chicken and cook for 2 minutes on each side until browned. Add carrots and next 9 ingredients and bring to boil. Cover, reduce heat and simmer for 15 minutes or until chicken is tender. Remove chicken from pot and keep warm. Combine cornstarch and milk and add to vegetable mixture. Bring to boil, stirring constantly. Reduce heat and simmer until thickened. Remove from heat, stir in lemon juice and discard bay leaf. Spoon vegetable mixture around chicken breasts and serve.

Makes 4 Servings
Serving Size: 1 chicken breast and 8 ounces vegetables