Chicken Fricassee
Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.
Prep Time7 minutes mins
Cook Time28 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
- 1.5 pounds chicken breast boneless, skinless
- 2 teaspoons creole seasoning
- Kosher salt to taste
- pepper to taste
- 2 tablespoons olive oil divided
- 1 onion medium, yellow
- 2 carrots medium, peeled and sliced
- 2 celery stalks sliced
- 2-3 garlic cloves minced
- 4-6 ounces cremini mushrooms sliced
- 1 tablespoon thyme leaves picked
- 2 tablespoons gluten free flour
- 2 cups almond milk
- 6-8 ounces asparagus trimmed and cut into 2-inch pieces
Rub the chicken with the creole seasoning, salt and pepper on both sides.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for 3-4 minutes per side. The chicken should not be cooked through at this point, as we’ll continue to cook it later with the sauce.
To the same heated skillet add the remaining oil. Sauté the onion, carrots, celery until soft, 5-7 minutes. Add garlic, mushrooms, and thyme. Cook, stirring occasionally until mushrooms are tender.
Meanwhile, in a small bowl whisk well the almond milk and flour until smooth.
Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for 2-3 minutes, or until it starts to thicken.
Return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
Serve warm and enjoy!
- Don't overcook the chicken, but make sure it is cooked to at least 165°Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for three to four days.
- This recipe is naturally gluten-free, but if you are not gluten-free and want to use all-purpose flour, then that will work.
- You may use boneless chicken thighs or another form of protein like shrimp or salmon.
- Use different veggies if you don't like asparagus. Green beans will work just fine.
- If you can have dairy and don't milk using 2% or skim milk go right ahead.
Calories: 331kcal | Carbohydrates: 13g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 387mg | Potassium: 1022mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5977IU | Vitamin C: 12mg | Calcium: 205mg | Iron: 2mg