20 Minute Creamy Chicken Fricassee with Peas and Asparagus
Description
Fricassee is typically a French stew in a white sauce. The chicken here is thinly sliced, the vegetables are sliced thin and small and the chicken stock/broth is already hot, all to make it cook quickly in the 20 minutes. It is very light, healthy, creamy
Ingredients
1½ lb. boneless, skinless chicken breasts
salt, to taste
freshly ground black pepper, to taste
2 T. olive oil, divided
2 T. unsalted butter, divided
1 c. cremini mushrooms, cleaned and sliced
1 c. hot chicken stock/broth
1/2 c. fresh new peas
1/2 lb. thin pencil asparagus, sliced into 1 inch pieces
1/4 c. crème fraîche
1 T. chopped chives
1 T. fresh tarragon, chopped
Directions
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Wash vegetables and slice and chop as directed. Clean off mushrooms and slice.
Wash chicken and pat dry with paper towels. Cut the breasts across the grain into 1/4 inch thick slices; season with salt and pepper.
In a large skillet over medium heat, heat 1 T. olive oil with 1 T. butter. Add the chicken to the hot skillet; cook 4 minutes; flip the chicken and cook until done. Using a slotted spoon or tongs, transfer the chicken to a platter and keep warm.
Heat the chicken stock/broth.
Add the remaining oil and butter to the skillet; when the butter foams, add the mushrooms; cook 2 minutes.
Return chicken to the pan with the mushrooms; stir to combine.
Add the hot chicken stock/broth to the pan; bring it to a quick boil before adding the peas and asparagus. Simmer together 2 minutes.
Add the crème fraîche; stir; simmer 1 minute until heated thoroughly.
Add the chives and tarragon; stir to combine. Adjust seasoning as necessary.
Serve immediately.
4 servings.