Brrrrr. The cold weather has taken over and I'm back into comfort food. While that doesn't mean I'll give up the grill entirely, it DOES mean I'll be making more saucy dishes. My favorite "go to" dish comes from an old Williams-Sonoma catalog that's so easy AND healthy it's a winter staple.

Here's what you need:

3-4 boneless chicken breasts
2-3 carrots, sliced
1 onion, sliced (I like sweet onions, but yellow will do the trick)
3/4 lb of mushrooms
2 cups chicken broth
1/4 cup flour
1/2 tsp dried tarragon (or 2 Tablespoons fresh, finely chopped)
2 Tablespoons cooking oil
Salt & Pepper

Preheat a non-stick skillet over medium heat. Sprinkle chicken with salt and pepper. Spray with cooking spray and brown the chicken.Flip and brown the other side. Depending on the size of the chicken breast, this takes 2-4 minutes.Remove the chicken and set aside. In the same pan, add the oil and sauté the carrots, onions, and mushrooms until tender, which is 5-7 minutes.Add the flour and stir until all of the veggies are covered. This will keep the sauce part of the dish from being lumpy. Note - the picture shows the beginning of the process!Add the chicken broth and tarragon and bring to a boil. Then return the chicken to the pan and reduce to a simmer. Cover and cook until chicken is cooked through, usually 10-12 more minutes.

Serve over rice or noodles or by itself if you're avoiding carbs! I also top with a little fresh parsley to add a splash of color.

Enjoy and stay warm!

Smothered Chicken