I attempted to make this recipe low-fat. The chicken was browned -- not cooked through -- in a Teflon pan in just a bit of olive oil. After the chicen was browned and removed from the pan, I poured out all but a tablespoon of the remaining fat, sauted the onions/shallots in that, added a tablespoon of flour to make a rue, then stirred in the chicken stock, vinegar and low-fat milk in place of cream. Chopped garlic, tarragon and pepper rounded out the flavours. The chicken went back into the sauce and finished cooking in it. The result was a wonderfully flavourful meat, but the sauce was over-powered with vinegar. The outcome would have been different had I used cream, I'm sure. The solution was fo me to eat just the meat. The sauce was saved with the addition of some real berry syrup (jelly would have worked, too). That the rest of the family loved the sauce. So the recipe became was low-fat, just not as low-calorie as I had hoped. I'll try this again, maybe experimenting with low-fat sour cream instead of milk. Thanks for the inspiration.
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