Chicken Fricassee
Easy, tender, and juicy chicken breasts cooked in with veggies, and a creamy garlic sauce.
Servings: 4 servings
Ingredients
- 1.5 pounds chicken breast boneless, skinless
- 2 teaspoons creole seasoning
- Kosher salt to taste
- pepper to taste
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 medium carrots 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
Instructions
- Rub the 1.5 pounds chicken breast with the 2 teaspoons creole seasoning, Kosher salt, and pepper on both sides.
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium heat. Add the 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 1 medium yellow onion (diced), 2 medium carrots (sliced), 2 celery stalks (sliced) until soft, 5-7 minutes. Add 2-3 garlic cloves (minced), 4-6 ounces cremini mushrooms (sliced), and 1 tablespoon thyme leaves. Cook, stirring occasionally, until mushrooms are tender.
- Meanwhile, in a small bowl whisk well the 2 cups almond milk and 2 tablespoons gluten free 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 6-8 ounces asparagus and continue to cook it in the sauce until fully cooked through and no longer pink on the inside, about 8-10 minutes more.
- Serve warm and enjoy!
Video
Notes
- 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.
Nutrition
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