Chicken Fricassee

This is an old-fashioned recipe perfect for a comfort food craving. The whole family will enjoy it and the chicken always comes out tender. This time, I substitued chicken tenderloins, and served it with some fresh-made mashed potatoes, and steamed broccoli.

Bountiful Baskets Note: This recipe will use up some of that celery we've been getting!



Chicken Fricassee (adapted from Cooking Light)
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves or12 tenderloins.
2 teaspoons butter or stick margarine
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine (or substitute broth if desired)
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley

Preparation
Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.