EASY OVEN CHICKEN FRICASSEE
My family loves this. It is so easy to make, even my non-cooking sister can make it! The chicken turns out with an interesting crispy-creamy texture. This dish goes perfect with hot rolls, roasted potatoes and green beans. Very comforting on a frosty day!
Provided by JenSmith
Categories Chicken Breast
Time 1h33m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
- Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
- Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
- Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
- Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
- Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
- Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.
Nutrition Facts : Calories 333.6, Fat 8.9, SaturatedFat 2.2, Cholesterol 73.2, Sodium 1318.5, Carbohydrate 29.3, Fiber 1.4, Sugar 1.8, Protein 32.6
QUICK CHICKEN FRICASSEE
Delicious old fashioned comfort food made fast and easy. You can have dinner on the table in 30 minutes and tastes as good, if not better, than the version that takes a couple of hours.
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
- Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
- Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.
CROCK POT CHICKEN FRICASSEE
This recipe is incredibly easy and great over mashed potatoes or noodles for an old fashioned meal. You can also add some diced carrots to add a bit of color!
Provided by TishT
Categories Chicken Breast
Time 8h30m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- Spray crock pot with non-stick cooking spray.
- Place chicken in crock pot.
- Mix remaining ingredients together and pour over chicken.
- Cover and cook on low 6-8 hours.
- One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
- Add chives and milk, combine well.
- Drop by teaspoonful onto hot chicken and gravy.
- Cover and cook on high for 45-60 minutes.
- Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Nutrition Facts : Calories 416.9, Fat 11.8, SaturatedFat 3, Cholesterol 69.4, Sodium 1305.9, Carbohydrate 41.6, Fiber 1.9, Sugar 1.1, Protein 34.3
EASY CHICKEN FRICASSEE
Make and share this Easy Chicken Fricassee recipe from Food.com.
Provided by LizCl
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, salt and oregano in a paper bag.
- Add chicken, a few pieces at a time, and shake until well coated.
- Brown chicken in butter.; transfer chicken to a 9 X 13 inch baking dish.
- Blend any remaining flour mixture into drippings; stir in soup, then water.
- Heat, stirring until smooth; pour sauce over chicken.
- Bake, uncovered, at 350 degrees about 1 hour or until chicken is tender;. baste with sauce once or twice.
- To serve, combine cooked noodles with sauce.
- Top with chicken.
- .
Nutrition Facts : Calories 679.2, Fat 38.9, SaturatedFat 13.3, Cholesterol 210.3, Sodium 680.9, Carbohydrate 20.6, Fiber 0.8, Sugar 0.9, Protein 58.4
CHICKEN FRICASSEE
A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!
Provided by Laura Poche
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h40m
Yield 12
Number Of Ingredients 13
Steps:
- Saute chicken and sausage in a large skillet for 4 to 5 minutes. Remove meat from skillet, add green onions and onion and saute until soft. Set aside.
- To Make Roux: In a small saucepan stir together oil and flour over low heat; cook until color is caramel and mixture is reduced to 1 cup of roux. Set aside.
- Put water in a large pot. Add the chicken, sausage, onion mixture, celery, seasoning, cayenne pepper, salt, ground black pepper and garlic. Bring all to a boil and cook for 20 minutes. Add 1/2 cup roux and stir together; the mixture should have the consistency of chowder. If necessary, add the remaining 1/2 cup roux.
- Reduce heat to medium low and simmer uncovered for 2 hours, stirring occasionally. Serve hot over rice, if desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 10.8 g, Cholesterol 56.7 mg, Fat 24.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 4.1 g, Sodium 687 mg, Sugar 0.9 g
SECRET RECIPE CHICKEN FRICASSEE
This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.
Provided by jodilmayer
Categories World Cuisine Recipes European French
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
- Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
- Whisk egg yolks and lemon juice together in a bowl.
- Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
- If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
- Stir chicken breast pieces into sauce until chicken is heated through.
Nutrition Facts : Calories 693.4 calories, Carbohydrate 12.6 g, Cholesterol 414.6 mg, Fat 61.7 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 31.4 g, Sodium 702.8 mg, Sugar 1.3 g
SPRING CHICKEN FRICASSEE WITH PEAS
This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough.
Provided by Pam-I-Am
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Turn oven on 250-300 to warm.
- Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
- Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
- In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
- In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
- Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
- Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
- Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
- Serve with rice or potatoes.
Nutrition Facts : Calories 335.6, Fat 10.9, SaturatedFat 1.8, Cholesterol 77.4, Sodium 293.2, Carbohydrate 23.9, Fiber 3.9, Sugar 10.6, Protein 35
CHICKEN FRICASSEE
This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.
Nutrition Facts :
CHICKEN FRICASSEE
a creamy tasty version of a classic recipe
Provided by magicman56
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut the chicken breasts into long strips about a cm wide.
- Then toss them into flour until fully covered.
- dice the onion and mushrooms
- heat the butter in a frying pan and cook the onions until soft.
- Add the mushrooms to the onions and cook for 3-4 minutes
- add the chicken, cook until brown all over.
- pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
- add the chicken stock, bring to the boil and simmer for 20 minutes
- remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
- serve on a bed of rice.
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- Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish and coat chicken evenly on all sides.
- In a Dutch oven or large pot over medium heat, melt 2 tablespoons butter and heat oil until hot; brown chicken on both sides. Remove chicken from Dutch oven.
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- Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
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- Carefully slice chicken breasts in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
- In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
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- Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
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