Old-Fashioned Chicken Fricassee

3 tbsp. flour
1 tsp. paprika
1 tsp. poultry seasoning
1/2 tsp. salt
4 skinned chicken breast halves
2 tsp. margarine
1½ cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup chicken broth
1/4 cup dry white wine
2 cups julienne-cut carrot
1/4 cup chopped fresh parsley

Combine first 4 ingredients in a large zip-top plastic bag. Add chicken; toss
well to coat. Remove chicken from bag; reserve flour mixture. Melt butter
in a large nonstick skillet over medium heat. Add chicken, breast sides
down; sauté 5 minutes or until chicken is browned. Remove chicken from pan;
keep warm.

Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally.
Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to
a boil. Add carrot. Return chicken to pan, breast sides up. Cover,
reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with
the chopped parsley.

4 servings