Quick Chicken “Fricassee” for a Busy Monday Night
 
 
Ingredients
  • 3-4 Boneless chicken breasts
  • 4 Tablespoons butter
  • 1 Medium onion, chopped
  • 2-3 Carrots, chopped
  • 1-2 Celery rib(s), chopped
  • ⅓ cup whole-wheat flour
  • 2 cups low sodium chicken stock (I use Better than Bouillon stock paste which allows me to control the saltiness of the stock. I use a heaping teaspoon per 2 cups of water for a low sodium stock.)
  • 2 cups hot water
  • 1 clove of garlic, chopped (optional) In the middle of winter I often add some garlic for extra immunity boost
  • ½ cup frozen peas, (optional)
  • 1 tsp dried thyme or dried tarragon but not both. Let your kids take a sniff of each and decide.
  • 1 tsp salt
  • ½ tsp pepper
  • ¼ cup heavy cream, optional
  • Lemon juice to taste
Instructions
  1. Trim and chop chicken breasts into 1-inch cubes. Season with salt and pepper.
  2. In a large Dutch oven, melt the butter over medium-high heat. When hot and foamy, add chicken pieces.
  3. Sauté until no longer pink. They will not be fully cooked. Remove with a slotted spoon to a plate. If using a crock-pot, place chicken directly into the crock.
  4. Add vegetables and cook until beginning to soften, about 5 minutes. Stir in flour and cook stirring for a minute, which will remove the floury taste.
  5. Add stock and hot water and whisk continually over medium high heat (or high, if you are vigilant and confident) until the stock begins to boil and thicken.
  6. Once it reaches a boil, add thyme, salt and pepper. Lower heat to medium and stir frequently for about 2 minutes.
  7. Add chicken and accumulated juices and cover tightly for 5-10 more minutes until chicken pieces are no longer pink inside (and/or register at least 160 degrees with a meat thermometer) and vegetables are tender. Or, pour the sauce over the chicken in the crock-pot to simmer on low for the day.
  8. Just before serving, pour in cream and a squeeze of a lemon, if desired.
  9. Serve over rice, which always seems to be in my rice cooker, or egg noodles.
  10. The leftovers are in lunch boxes the next day.
Recipe by FamilyandForks at https://www.familyandforks.com/quick-chicken-fricassee-for-a-busy-monday-night/