Chicken Fricassee with Apples and Sour C
Source of Recipe
Marla
List of Ingredients
Chicken Fricassee with Apples and Sour Cream Sauce
4 skinless, boneless chicken thighs -- (about 3/4 pound)
1/2 cup all-purpose flour
2 teaspoons dried marjoram leaves
1/3 cup buttermilk
OR
1/3 cup skim milk
3 medium unpeeled tart red cooking apples -- cut into 8 wedges
1 (16-ounce) bag frozen small whole onions -- thawed
1 (14 1/2-ounce) can ready-to-serve chicken broth
2/3 cup reduced-fat sour cream
Hot cooked mashed potatoes or noodles -- if desired
Recipe
Remove fat from chicken. Mix flour and marjoram in shallow dish or
resealable plastic bag. Dip chicken into buttermilk, then coat with
flour mixture.
Spray 12-inch nonstick skillet with cooking spray; heat over medium
heat. Cook chicken in skillet about 5 minutes, turning once, until
brown. Add apples, onions and broth. Heat to boiling; reduce heat. Cover
and simmer about 10 minutes or until juice of chicken is no longer pink
when centers of thickest pieces are cut. Remove chicken and onion
mixture from skillet, using slotted spoon; keep warm.
Skim fat from liquid in skillet. Heat liquid to boiling; reduce heat.
Simmer uncovered about 6 minutes or until liquid is reduced to 1/3 cup.
Stir sour cream into liquid in skillet. Heat over medium heat just until
heated through.
Serve chicken and onion mixture on mashed potatoes; pour
sauce over chicken.
Yield: 4 servings
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