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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 432.3
  • Total Fat: 17.3 g
  • Cholesterol: 204.6 mg
  • Sodium: 901.8 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 37.8 g

View full nutritional breakdown of chicken fricasse calories by ingredient
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chicken fricasse



Introduction

Simple and tasty and would probably make 3 sensible portions if you wanted it to. I'm no fan of portion control.
Best served with rice.
Some prefer it chunky, some fine, it just depends on how you chop the veg and chicken
Simple and tasty and would probably make 3 sensible portions if you wanted it to. I'm no fan of portion control.
Best served with rice.
Some prefer it chunky, some fine, it just depends on how you chop the veg and chicken

Number of Servings: 2

Ingredients

    2 chicken breast fillets, cut into bitesize cubes
    1 onion (chopped)
    cooking spray
    1 chicken stock cube
    1 tbsp Butter
    1 Tbsp plain or rice flour
    100g fresh button or chestnut mushrooms
    4 spears white asparagus (fresh or jar), about 1 inch pieces
    1 carrot, chopped
    100g frozen peas
    100ml cream- low fat substitute
    30 ml white wine
    1 egg yolk (optional)
    parsley
    seasoning to taste

Directions

Gently sautee the onions and seal the chicken breast, until almost cooked.
Melt the spread gently in a saucepan, add the flour and stir until mixed. Add the cream and stock and whisk rapidly to avoid lumps. Add the pre-sealed chicken and onions and the vegetables and simmer, stirring frequently until sauce has thickened.
season with salt, pepper and parsley.
When chicken is fully cooked, remove from heat, stir in the wine and mix in the egg yolk (do not allow to boil after adding this or it will curdle!)
Serve with rice or noodles.

Number of Servings: 2

Recipe submitted by SparkPeople user TEENY1981.






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