CHICKEN AND CARROT FRICASSEE
originally from the victory garden cookbook. i have made a few changes. the combinations may seem a bit unusual, but the flavors meld nicely. i just made this again after a long hiatus, and was reminded how tasty (and relatively simple) it is.
Provided by graffeetee
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 1/2 cup of water to a boil and add the mushrooms.
- Simmer until mushrooms are cooked through.
- Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
- Melt butter in a large saute pan.
- Add carrots and cook on medium heat for 5 minutes, stirring.
- Sprinkle flour over carrots.
- Cook for another 2 minutes, stirring.
- Stir in broth and bring to a simmer.
- Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
- Cover and simmer for 10 minutes.
- Using a slotted spoon, remove chicken and carrots to a heated plate.
- Add vermouth to pan broth and boil to reduce slightly.
- Add cream and boil again until slightly thickened.
- Add lemon juice and additional salt and pepper, if desired.
- Return chicken and carrots to pan and stir in mushrooms.
- Stir to coat all with sauce and heat until chicken is cooked through and hot.
Nutrition Facts : Calories 385.9, Fat 22.1, SaturatedFat 12.9, Cholesterol 132.1, Sodium 490.2, Carbohydrate 14.5, Fiber 2.8, Sugar 4.7, Protein 32.9
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