Chicken Fricassee

I am spending time with my family this month on an away rotation. As a result, I probably will be cooking a lot. Here the supplies in the kitchen are more readily available and so is time. My rotation here is less time intensive. Awesome, right? : ) So my mom and I picked out this recipe yesterday from her Chicken Cooking Light Cookbook. The recipe sounds fancy and upscale. However, in reality it was super easy to make and more of a comfort food. Hope you enjoy Chicken Fricassee!!

Ingredients :
3 tablespoons all-purpose flour1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon slat
1/2 teaspoon black pepper
4 (8 ounce) bone-in chicken breast halves (skinned)
2 teaspoons butter
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less sodium chicken broth
1/3 cup dry white wine
2 cups julienne-cut carrot
1/4 cup chopped fresh parsley

Directions

1. 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 lare nonstick skillet over medium heat. Add chicken , breast side down; saute 5 minutes or until chicken browned. Remove chicken from pan; keep warm
2. Add onion, celery, and garlic to pan; saute 5 to 7 minutes, stirring occasionally. Stir in reserved flour mixture and cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with chopped parsley. Serve over rice, if desired. Yield 4 servings.

Calories: 265 (14% from fat)

Overall, I will definitely make this recipe again. It was delish! Super easy to make. There was more waiting involved with the recipe than actual labor. So if you are super hungry when you get home from work, this may not be the recipe for you because of the 25 minute simmer and wait step. However, if you have a little time, it is well worth the wait!