Description
A quick and creamy chicken fricassee dish, ready in about 20 minutes and brightened with peas and asparagus.
Ingredients
Main Ingredients
- 1.5 pounds boneless and skinless chicken breast
- Salt and freshly ground black pepper (To taste)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 cup cremini mushrooms, cleaned and sliced
- 1 cup hot chicken broth
- 1/2 cup fresh new peas
- 1/2 pound thin pencil asparagus, sliced into 1 inch pieces
- 1/4 cup crème fraîche (Can substitute with sour cream)
- 1 tablespoon chopped chives
- 1 tablespoon fresh tarragon, chopped (Can substitute with parsley or thyme)
Instructions
Preparation
- Cut the chicken breasts across the grain into 1/4-inch thick slices and season with salt and pepper.
- In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter.
- Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.
- Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.
- Return the chicken to the pan with the mushrooms and stir to combine.
- Add the chicken broth to the pan and bring it to a quick boil before adding the peas and asparagus. Simmer together for 2 minutes.
- Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.
- Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.
Notes
Cool the pan leftovers to room temp and transfer to an airtight container. Keep in the fridge for up to 3 days. Reheat gently in a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: French