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Chicken Fricassee

Yield 6 servings.

Ingredients

  • 1 (3-pound) broiler-fryer, cut up and skinned
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon dried whole thyme
  • Vegetable cooking spray
  • 1 teaspoon vegetable oil
  • 12 small boiling onions
  • 3 cups canned no-salt-added chicken broth, undiluted and divided
  • 1 cup Chablis or other dry white wine
  • 1 pound small fresh mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1/4 cup all-purpose flour
  • 1 cup nonfat sour cream alternative
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon salt
  • 1 tablespoon minced parsley

Nutrition Information

  • calories 232
  • caloriesfromfat 18 %
  • fat 4.6 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.8 g
  • carbohydrate 16 g
  • fiber 0.0 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 268 mg
  • calcium 0.0 mg

How to Make It

  1. Sprinkle chicken with 1/2 teaspoon pepper, 1/4 teaspoon salt, and thyme. Coat a Dutch oven with cooking spray; add oil. Place over medium heat until hot. Add chicken and onions; cook until chicken is browned on all sides. Remove chicken, and set aside.

  2. Add 2 3/4 cups chicken broth and wine to pan; bring to a boil. Cover, reduce heat and simmer 15 minutes. Return chicken to pan; cover and simmer 10 minutes.

  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Add garlic, and saute 1 minute.

  4. Combine remaining 1/4 cup broth and flour, stirring with a wire whisk until smooth. Gradually add to chicken mixture, stirring well. Stir in mushroom mixture, sour cream, white pepper, and 1/8 teaspoon salt. Cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with parsley.

Light and Luscious