Chicken Fricassee with Spring Veggies
This light spring stew features boneless chicken breasts and the first tender vegetables of the season. Feel free to substitute other favorites, like fresh asparagus tips, green onions, or sliced fennel.
2 to 3 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 medium leeks, sliced lengthwise, then sliced crosswise
8 baby carrots, sliced lengthwise
1 cup sugar snap peas
1/2 teaspoon dried rosemary leaves, crushed
1-1/2 cups low-sodium chicken broth
2 tablespoons all-purpose flour
1/2 cup frozen baby peas, thawed
Season chicken with salt and pepper. Heat 1 tablespoon oil in Dutch oven or large deep skillet over medium-high heat. Sauté chicken about 8 minutes, turning once, until golden brown. Remove from pan to plate.
Heat remaining 1 tablespoon oil in pan. Add leeks and carrots; sauté 2 minutes. Add sugar snap peas, rosemary, salt, pepper, and 1 cup broth. Reduce heat to medium; simmer about 10 minutes or until vegetables are tender.
Mix flour and remaining 1/2 cup broth until smooth. Slowly pour into pan with vegetables; bring to a boil. Cook and stir until thickened.
Return chicken, with baby peas, to pan. Simmer 2 minutes longer until heated through. Serve chicken and veggies with hot cooked rice, if desired.
Spring leeks, members of the onion family, offer a delicate onion flavor that complements tender new-growth vegetables. They’re grown in sandy soil, so it’s important to slice them lengthwise and rinse out any dirt between their layers.
You can use either the baby carrots found in bags in the produce department or small carrots sold with their tops still attached. Just trim off the greens, peel them, and cut them to a size similar to the sugar snap peas.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories245
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Calories from Fat33%
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Total Fat9g
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Saturated Fat2g
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Total Carbohydrate14g
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Protein31g
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Sugars3g
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Cholesterol70mg
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Dietary Fiber2g
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Sodium100mg
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- DAILY VALUE
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Vitamin A78%
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Vitamin C20%
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Calcium5%
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Iron13%
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- DIETARY EXCHANGES
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Starch/Bread1
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Lean Protein4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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