This recipe came from a BHG cookbook DH had when we got married. I remember paging through the book, seeing the name "fricassee" and thinking how interesting that sounded. That was back in 1978--since then we've had this many times. Don't ask me if it's pronounced "frick-a-see" or "freh-cassie"--either way works for me, but I like "frick-a-see" best! Please be aware, as per suggestion by recent reviewer....make sure you mix the flour, paprika and seasonings carefully. I've never had a problem with range of flour (I don't even measure it!) and the seasonings, but the reason I give a range for the flour is that some people prefer to not have as much flour leftover (to throw away)....or to have a more potent flavor (!!!). Enjoy!!!