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Garlic Chicken Fricassee

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  Broiler fryer chicken 3 Pound, cut up and skinned (1 Piece)
  Ground black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried thyme 1 Teaspoon
  Vegetable cooking spray 1 Tablespoon
  Vegetable oil 1 Teaspoon
  Boiling onions 12 Small
  Canned no-salt-added chicken broth 3 Cup (48 tbs), undiluted and divided
  Chablis/Dry white wine 1 Cup (16 tbs)
  Mushrooms 1 Pound, sliced
  Minced garlic 2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Non-fat sour cream alternative 1 Cup (16 tbs)
  Ground white pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Minced parsley 1 Tablespoon

Sprinkle chicken with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme.
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add chicken and onions; cook until chicken is browned on all sides.
Remove chicken, and set aside.
Add 2 3/4 cups chicken broth and wine to pan; bring to a boil.
Cover, reduce heat and simmer 15 minutes.
Return chicken to pan; cover and simmer 10 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, and saute until tender.
Add garlic, and saute 1 minute.
Combine remaining 1/4 cup broth and flour, stirring with a wire whisk until smooth.
Gradually add to chicken mixture, stirring well.
Stir in mushroom mixture, sour cream, white pepper, and 1/8 teaspoon salt.
Cook over low heat 5 minutes or until thoroughly heated, stirring frequently.
Sprinkle with parsley

Recipe Summary

Main Dish

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Garlic Chicken Fricassee Recipe