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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.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

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

Instructions 

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.

Tips 

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.

Variations 

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.

 

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      245
    • Calories from Fat 
      33%
    • Total Fat 
      9g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      14g
    • Protein 
      31g
    • Sugars 
      3g
    • Cholesterol 
      70mg
    • Dietary Fiber 
      2g
    • Sodium 
      100mg
  • DAILY VALUE
    • Vitamin A 
      78%
    • Vitamin C 
      20%
    • Calcium 
      5%
    • Iron 
      13%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1
    • Lean Protein 
      4
    • 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.
Cooking Method 
Recipe Source