Chicken Breast Fricassee
A comforting chicken fricassee featuring tender chicken breasts in a flavorful vegetable and wine sauce, ideal for a hearty and elegant family dinner or special occasion.
Ingredients
- 4 (4 oz.) skinned, boned chicken breast halves ⓘ
- 1/8 tsp. pepper
- vegetable cooking spray ⓘ
- 1 1/3 c. diagonal sliced carrots
- 1 c. coarsely chopped onion ⓘ
- 1/2 lb. sliced fresh mushrooms ⓘ
- 1 1/2 c. water ⓘ
- 1/4 c. dry white wine (Chablis) ⓘ
- 1/2 tsp. chicken bouillon granules ⓘ
- 1/2 tsp. dried tarragon ⓘ
- 1/2 tsp. dried thyme
- 1 bay leaf ⓘ
- 2 1/2 Tbsp. cornstarch ⓘ
- 1/2 c. evaporated skim milk ⓘ
Instructions
- Sprinkle chicken with pepper; set aside.
- Coat Dutch oven with vegetable cooking spray.
- Place over medium-high heat until hot; add chicken and cook 2 minutes on each side until browned.
- Add sliced carrots, chopped onion, sliced mushrooms, water, white wine, chicken bouillon granules, dried tarragon, dried thyme, and bay leaf.
- Bring to a boil.
- Cover and reduce heat; simmer for 15 minutes or until chicken and vegetables are tender.
- Remove chicken to a serving platter.
- Combine cornstarch and evaporated skim milk; add to vegetable mixture, stirring constantly.
- Bring to a boil and simmer until thickened.
- Remove from heat; stir in lemon juice.
- Spoon vegetable mixture over chicken and serve.
Tips & Substitutions
For enhanced flavor, marinate the chicken in the white wine and herbs for a few hours beforehand. If you don't have dry white wine, substitute with chicken broth or omit it entirely for a lighter version. Fresh herbs can be used in place of dried for a more vibrant taste. Also, feel free to add other vegetables such as bell peppers or zucchini for added nutrition.
Serving Suggestions
This Chicken Breast Fricassee pairs beautifully with rice or mashed potatoes to soak up the delicious sauce. For a complete meal, serve alongside steamed green beans or a fresh garden salad. For an elevated touch, consider garnishing with fresh parsley or a squeeze of lemon juice just before serving, adding brightness to the dish.
Storage & Reheating
Store leftover fricassee in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over low heat, stirring occasionally until warmed through. Alternatively, you can microwave it on medium power in short intervals, stirring in between to ensure even heating. Avoid reheating more than once for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast Fricassee contains roughly 453 calories, with 13g protein, 78g carbohydrates, and 15g fat. It is an excellent source of vitamin C (158% of the Daily Value), iron (120% of the Daily Value), and vitamin D (76% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it’s best to thaw them in the refrigerator overnight before cooking. This ensures even cooking and allows the chicken to absorb the flavors of the dish better. If using frozen chicken, increase the cooking time slightly until fully cooked.
What can I substitute for evaporated skim milk?
If you don’t have evaporated skim milk, you can use regular milk or a non-dairy milk alternative like almond or oat milk, keeping in mind that it may slightly alter the flavor and texture. For a creamier consistency, add a touch of heavy cream or half-and-half instead.
Can I make this dish in advance?
Yes, you can prepare the fricassee in advance. Simply follow the recipe up to the point of adding the cornstarch mixture. Allow it to cool, then store in the refrigerator for up to 2 days. Reheat gently before serving, adding a splash of water or broth to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).