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Chicken Fricassee

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  Vegetable oil 1 Tablespoon
  Chicken 1 , cut into serving pieces and skinned
  White onions 8 Small, peeled
  Garlic 8 Clove (40 gm) (Use Small Clove)
  Low sodium chicken broth 1 Cup (16 tbs)
  Orange juice/Bourbon 2 Tablespoon
  Dried tarragon 1⁄2 Teaspoon, crumbled
  Non-stick cooking spray 2 Tablespoon
  Carrots 2 Medium, peeled and sliced 1/2 inch thick
  Mushrooms 6 Ounce, quartered
  Lemon juice 2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Low fat plain yogurt 1⁄2 Cup (8 tbs)

Heat the vegetable oil in a heavy 12 inch skillet over moderate heat.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a bowl.
In the same skillet, cook the onions and garlic until soft about 5 minutes.
Add the chicken broth, bourbon, and tarragon to the skillet, and cook, uncovered, for 2 minutes.
Return the chicken to the skillet, cover, and simmer for 10 minutes.
Transfer the breasts to a platter and cook the remaining chicken 15 minutes longer or until fork tender.
Meanwhile, coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds; add the carrots and mushrooms and cook, uncovered, until the mushrooms are lightly colored 4 to 5 minutes.
Add the vegetables to the chicken mixture along with the lemon juice, pepper, and chicken breasts; bring just to serving temperature about 5 minutes.
Stir in the yogurt and heat (do not boil) 1 minute longer.

Recipe Summary

Main Dish

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Chicken Fricassee Recipe