CHICKEN FRICASSEE
Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Rub the chicken with the creole seasoning, salt and pepper on both sides.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we'll continue to cook it later with the sauce.
- To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
- Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
- Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
- Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
- Serve warm and enjoy!
Nutrition Facts : Calories 331 kcal, Carbohydrate 13 g, Protein 40 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 109 mg, Sodium 387 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHICKEN FRICASSEE RECIPE
Feed your family a flavorful dish made from scratch with this homemade Chicken Fricassee recipe. It's creamy, loaded with cremini mushrooms, and perfect to eat with your favorite pasta.
Provided by Becky Hardin
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Pat the chicken thighs dry and season both sides with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Add in the chicken and cook on both sides until browned, about 5 minutes per side. Remove from the skillet and set aside.
- Add in the butter, onion, carrots, and mushrooms, cooking until tender, about 7-10 minutes. Sprinkle over the flour and stir until well combined and no streaks of white flour remain. Stir in the wine, scraping up the browned bits from the bottom of the pan. Simmer, until the wine has reduced by half.
- Stir in the broth, cream, and thyme. Add the chicken back to the skillet, bring the sauce to a simmer, and cook until the chicken is cooked through, about 15 minutes. Garnish with parsley and serve.
Nutrition Facts : Calories 904 kcal, Carbohydrate 15 g, Protein 42 g, Fat 73 g, SaturatedFat 29 g, TransFat 1 g, Cholesterol 319 mg, Sodium 883 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 39 g, ServingSize 1 serving
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
CHICKEN FRICASSEE | ONE OF THE BEST EASY CHICKEN RECIPES FOR DINNER
This chicken fricassee recipe is flavorful, succulent, and best of all, comes together in one pan on the stovetop. In only 45 minutes, you can have the dinner table set with plates of juicy chicken in a deeply savory cream sauce. Honestly, this chicken fricassee is so good the whole family will love it!
Provided by Joe Duff
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Chop the onion, carrot, and celery, and then mince the garlic cloves and slice the cremini mushrooms.
- Next, put a deep pan over medium heat on the stovetop. Cover the surface of the pan with 1 tablespoon of olive oil. Then, season your chicken with salt and pepper to taste.
- Brown the chicken pieces in the pan until both sides are golden - this will take about 4 minutes per side. Transfer the chicken to a plate and set aside for later.
- In the same pan, sauté the onions, carrots, celery, and minced garlic in the oil and rendered chicken fat for 5-7 minutes.
- Next, add the sliced cremini mushrooms and thyme, then cook for another 2 minutes. Then add the flour and stir until it's thoroughly incorporated with the veggies.
- Lastly, add the 1/2 cup of white wine, scraping up any of the brown bits that might have stuck to the bottom of the pan. Let everything simmer for 3 minutes.
- Pour the chicken stock and heavy cream into the pan, then season with salt and pepper to taste.
- Return the chicken to the pan and simmer in the sauce until the chicken is completely cooked through and the sauce is rich and velvety. This will take about 15 minutes.
- To finish up, transfer the pieces of chicken to plates, pour some sauce on top, and sprinkle on some fresh chopped parsley. Enjoy!
Nutrition Facts : ServingSize 1 servings, Calories 356.8 calories, Fat 25.3, Carbohydrate 7, Fiber .5, Protein 24.8
EASY OVEN CHICKEN FRICASSEE
My family loves this. It is so easy to make, even my non-cooking sister can make it! The chicken turns out with an interesting crispy-creamy texture. This dish goes perfect with hot rolls, roasted potatoes and green beans. Very comforting on a frosty day!
Provided by JenSmith
Categories Chicken Breast
Time 1h33m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
- Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
- Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
- Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
- Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
- Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
- Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.
Nutrition Facts : Calories 333.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 73.2, Sodium 1318.5, Carbohydrate 29.3, Fiber 1.4, Sugar 1.8, Protein 32.6
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