Chicken Fricassee
Source of Recipe
The Fort Worth Star Telegram - Food section - 17 January 1996
List of Ingredients
Nonstick vegetable spray
12 Chicken pieces skinless
1 lb Mushrooms sliced
1 md Onion sliced
1 tb Garlic minced
1/2 c White wine
4 c Chicken broth
4 tb Cornstarch
1/2 ts Celery salt
1/4 ts White pepper
1/2 ts Marjoram
1/2 ts Thyme
1 1/4 c Nonfat sour cream
3 tb Fresh parsley choppedRecipe
Brown chicken over high heat in deep saute pan or Dutch oven coated with non-stick spray. Remove chicken to a platter. Add onion, mushrooms and garlic to same pan and cook for at least 3 minutes, or until vegetables are soft. If you are using wine, add it now and cook over high heat 1 minute.
Add 3 cups of broth, and bring to boil. Reduce the heat to a simmer. Combine the cornstarch with the remaining cup of broth, mixing thoroughly. Add to pan and stir until broth thickens slightly. Return chicken to pan and cook until chicken is cooked through, about 15 minutes. Remove from heat and add the spices and sour cream. Serves 6
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