Chicken FricasseEn Español (Spanish Version)
Serving Size½ of recipeCalories
8 gSaturated Fat1 gSodium
301 mgTotal Carbohydrate
8 gDietary Fiber1.5 gProtein
33.5 gServings2IngredientsMeasuresBoneless, skinless chicken breast halves2 (6-ounce)Salt1/8 teaspoonFreshly ground pepper to tasteAll-purpose flour1 tablespoonWater2 tablespoonsOlive oil2 teaspoonsSmall carrot, chopped1Shallot, minced½Scallions, sliced2Dried tarragon2 teaspoonsReduced-sodium chicken broth¾ cupDirectionsSeason chicken with salt and pepper. Set aside.Mix flour and water into a thin paste. Set aside.Heat olive oil in a large skillet over medium heat. Add carrots, scallions, and shallot, and cook 2-3 minutes. Push vegetables to the sides of the skillet, add chicken breasts to the middle, and sprinkle vegetables and chicken with tarragon. Brown chicken breasts 2-3 minutes on each side.Pour in chicken broth continue cooking 5-6 minutes. Whisk in flour mixture, and cook 1-2 minutes, until sauce becomes slightly thick.
4 very lean meats; 1.5 fats; 1 vegetable
Side Suggestions: Refrigerated Biscuits
Serve chicken, vegetables, and sauce over the open sides of baked, halved biscuits.
Side Suggestions: Steamed Asparagus