Spring Chicken Fricassee With Peas

READY IN: 30mins




  • Turn oven on 250-300 to warm.
  • Cut each large chicken breasts so they are smaller portions. I do this at an angle so they are still not too thick. Season with salt and ground pepper.
  • Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick). Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side. Remove from pan and place in a casserole dish in the oven to keep warm.
  • In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
  • In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
  • Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
  • Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
  • Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
  • Serve with rice or potatoes.