Chicken Dijon Stew

4 cups brussels sprouts
2 pounds skinless boneless chicken breasts
3 tablespoons olive oil
1/2 pound baby carrots, peeled
1 (10 oz.) can cream of chicken soup
1/2 cup white wine
2 tablespoons Dijon mustard
2 teaspoons dried tarragon
freshly ground pepper

Prepare and cook brussels sprouts until just tender. Drain and set aside.

Cut chicken into 1 1/2 inch cubes. Heat oil in a large saucepan. Add chicken, brussels sprouts, and carrots. Cook and stir over medium high heat until chicken is lightly browned, about 5 minutes.

Add soup, wine, mustard, tarragon, and pepper. Stir to blend. Heat to boiling.

Reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes. Stir occasionally.


Makes 6 servings