Chicken Fricasse
1/4 cup all-purpose flour1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds chicken breast halves without skin
1 tablespoon vegetable oil
1 cup mushrooms, canned
1/3 cup celery, finely chopped
1/3 cup green onion, finely chopped
2 cups chicken broth
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon thyme
1/2 cup 2% milk
1 1/2 tablespoons all-purpose flour
2 cups egg noodles, cooked
Skin chicken. Rinse chicken; pat dry. Add chicken, two or three pieces at a time, to the bag, shaking to coat well.
In a 12-inch skillet cook chicken in hot oil about 15 minutes or till lightly browned, turning to brown evenly. Remove chicken; set aside.
Drain fat, reserving 2 tablespoons of the drippings in the skillet (add more oil, if necessary). Add mushrooms, celery, and green onion to skillet. Cook and stir for 2 minutes. Stir in chicken broth and basil, oregano and thyme.
Bring to boiling, scraping up browned bits from the bottom of the skillet. Return chicken to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
Transfer chicken and vegetables to a platter; keep warm. Skim fat from pan juices; measure 3/4 cup of the pan juices and return to the skillet. Stir milk into the 1 tablespoon flour. Stir into pan juices. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Spoon some of the sauce over chicken; pass remaining sauce. Serve with hot noodles.
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Terri's Country Corner
Last Updated October 26, 1998 by Terri
terriscorner@geocities.com
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