SPRING CHICKEN FRICASSEE WITH PEAS
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on 250-300 to warm.
- Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
- Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
- In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
- In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
- Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
- Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
- Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
- Serve with rice or potatoes.
Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35
SPRING CHICKEN FRICASSEE WITH ASPARAGUS AND PEAS
Make and share this Spring Chicken Fricassee With Asparagus and Peas recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- While the oil heats, season the chicken with salt and pepper.
- Add the chicken to the pan and brown on all sides.
- As the chicken pieces finish browning, remove them to a plate and set aside.
- Turn the heat down to medium and add the onion.
- Cook, stirring occasionally, until the onion begins to wilt, about 5 minutes.
- Add the garlic and cook for 2 more minutes.
- Return the chicken to the skillet.
- Add the wine, let it boil rapidly for a minute and stir with a wooden spoon to remove any bits that may be stuck to the pan.
- Add the chicken broth, turn down the heat so that the mixture simmers slowly and place a lid, slightly ajar, over the skillet.
- Cook until the chicken is completely tender, about 20 minutes.
- Meanwhile, bring a small pot of salted water to a boil.
- Add the asparagus and cook until it is crisp-tender, about 2 to 3 minutes, then drain.
- Add the asparagus and peas to the chicken, and cook for 3 to 4 minutes to heat through.
- To serve, heat the cooked potatoes and divide them among 4 bowls.
- Add chicken, asparagus and peas to each bowl and spoon some of the sauce over the top.
- Enjoy!
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 :
BAKED CHICKEN FRICASSEE
Make and share this Baked Chicken Fricassee recipe from Food.com.
Provided by mailbelle
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack at the center of the oven and preheat to 375°.
- Pat the chicken dry using paper towels.
- In a plastic food storage bag, combine the flour, cornstarch, paprika, marjoram, onion salt, and pepper.
- One by one, place the chicken pieces into the bag; seal and shake to coat.
- Place the chicken into a shallow baking pan in a single layer and scatter the scallions, parsley, and garlic on top.
- In a large bowl, blend the soup and milk and pour over the chicken. Bake until browned, about 40 minutes.
- Cover and reduce the oven temperature to 350°. Bake until the chicken is fork tender and cooked through, about 20 minutes.
Nutrition Facts : Calories 627.6, Fat 36.3, SaturatedFat 10.1, Cholesterol 155.2, Sodium 631.4, Carbohydrate 30.4, Fiber 2.6, Sugar 2, Protein 43.1
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CHICKEN FRICASSEE WITH SPRING VEGETABLES RECIPE
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Total Time 45 mins
- Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place flour in a large ziplock plastic freezer bag; add chicken to bag. Seal bag, and toss to coat with flour. Heat oil in a 12-inch cast-iron skillet over medium-high. Remove chicken from bag, reserving flour in bag. Shake excess flour mixture from chicken, and place, bone side up, in skillet. Cook chicken until deep golden brown, 4 to 5 minutes per side. Remove chicken to a plate, and keep warm.
- Add mushrooms to hot drippings in skillet; cook, stirring often, until beginning to brown, about 4 minutes. Add carrots and leek; cook about 3 minutes. Add 2 tablespoons of the reserved flour; cook, stirring constantly, about 1 minute. Add chicken stock and wine; cook, stirring often, until sauce thickens slightly, about 6 minutes. Stir in cream and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; add chicken, bone side down, nestling chicken into sauce mixture.
- Cover, reduce heat to medium-low, and cook until sauce has thickened slightly and chicken is almost cooked through, about 15 minutes. Uncover and sprinkle withasparagus. Cover and cook until chicken is cooked through and asparagus is tender-crisp, about 10 minutes.
- Serve chicken, vegetables, and sauce over hot cooked noodles, and garnish with chives, if desired.
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