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

Steps

1. Wash vegetables and slice and chop as directed. Clean off mushrooms and slice.
2. 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.
3. 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.