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Chicken Fricasse
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 237 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 301 mg |
| Total Carbohydrate | 8 g |
| Dietary Fiber | 1.5 g |
| Protein | 33.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Boneless, skinless chicken breast halves | 2 (6-ounce) |
| Salt | 1/8 teaspoon |
| Freshly ground pepper to taste | |
| All-purpose flour | 1 tablespoon |
| Water | 2 tablespoons |
| Olive oil | 2 teaspoons |
| Small carrot, chopped | 1 |
| Shallot, minced | ½ |
| Scallions, sliced | 2 |
| Dried tarragon | 2 teaspoons |
| Reduced-sodium chicken broth | ¾ cup |
- Directions
- Season chicken with salt and pepper. Set aside.
- Mix flour and water into a thin paste. Set aside.
- Heat olive oil in a large skillet over medium heat. Add carrots, scallions, and shallot, and cook 2-3 minutes. Push vegetables to the sides of the skillet, add chicken breasts to the middle, and sprinkle vegetables and chicken with tarragon. Brown chicken breasts 2-3 minutes on each side.
- Pour in chicken broth continue cooking 5-6 minutes. Whisk in flour mixture, and cook 1-2 minutes, until sauce becomes slightly thick.
Exchanges
4 very lean meats; 1.5 fats; 1 vegetable
Side Suggestions: Refrigerated Biscuits
Serve chicken, vegetables, and sauce over the open sides of baked, halved biscuits.
Side Suggestions: Steamed Asparagus
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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