Spring Chicken Fricassee With Peas

Submitted by Pam-I-Am

"This is a recipe from a Pillsbury grocery check-out cookbook. I found it to be an easy, lower fat recipe using things I usually have on hand. The tarragon gives this a nice flavor. Be sure not to over-cook the chicken or it will get tough."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons oil
• 1 cup sweet onion, chopped
• 3⁄4 cup fat-free low-sodium chicken broth
• 3⁄4 cup fat-free evaporated milk
• 3⁄4 cup low sodium chicken broth
• 3 tablespoons flour
• 2 cups frozen peas
• 1⁄2 teaspoon dried tarragon leaves
• salt and pepper

directions

1. Turn oven on 250-300 to warm.
2. 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.
3. 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.
4. In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
5. In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour. Mix well.
6. Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
7. Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
8. Open the oven and remove the casserole dish (be carful, it's hot). Pour the pea mixture over the chicken and serve.
9. Serve with rice or potatoes.