Chicken Fricassée with Seasonal Asparagus
This Chicken Fricassée with Seasonal Asparagus is a staple of French Comfort Food. The perfect 30-minute meal!
Equipment
Ingredients
- 8 oz (226.8 g) asparagus
- 8 oz (225 g) white mushrooms (Washed | Pat Dry | Sliced)
- 22 oz (625 g) Chicken breasts (Diced)
- 1 Tbsp (15 g) olive oil
- 5 1/2 oz (155 g) Chicken Stock (Original Recipe Calls for Water with a chicken cube)
- 4 oz (115 g) Greek yogurt
- lemon thyme (Original Recipe uses Tarragon)
- Sel Gris Mill (Season to Taste)
- Pepper Mill (Season to Taste)
Instructions
GETTING STARTED
- Place your Medium Round Flexipan® Mold on the top of a microwave safe plate. Add your washed and cut asparagus. Cover with Octagonal Bonmat. Microwave on high for 3 minutes. Once ready, carefully remove the Octagonal Bonmat. Set aside.
- Wash, clean and slice your mushrooms in halves or quarters depending on their sizes. Set aside.
- Diced your chicken breasts into 1" / 3 cm cubes, they will cook uniformly that way.
COOK!
- Heat a large frying pan on medium-high. Once hot, pour the olive oil. Add the chicken breasts and cook for 3 minutes on each side until golden brown. Season with Salt and Pepper (To taste).
- In a small bowl, mix in the chicken stock with the Greek Yogurt. Pour it on top of the chicken to dissolve the brown residue stuck to the pan into the sauce.
- Adjust the heat to medium-low, add the mushrooms and the lemon thyme. Let it simmer for 5 minutes.
- Once your Light Chicken Fricassée is ready, serve hot with rice and dress the asparagus around! Enjoy and Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 264kcal | Carbohydrates: 6g | Protein: 40g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 102mg | Sodium: 251mg | Potassium: 953mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com