“Fricassee” sounds fancy, but it’s really nothing more than a French stew. In the classic recipe, there are a few techniques to master, including browning the chicken and deglazing the pan (scraping up any brown bits on the bottom of the pan, but the recipe is actually a super simple one-pot dish. This recipe calls for serving the chicken and sauce over orzo, an Italian pasta that resembles rice. Look for it in the pasta section of your supermarket. If you prefer to omit the wine, increase the amount of chicken broth to 1 ½ cups. Be sure to use heavy cream in this recipe; milk or half and half may curdle. With this rich entrée, all you need alongside is a crispy green salad.
4 boneless, skinless chicken breast halves
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tsp butter
3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1/2 cup Chardonnay or other dry white wine
1 cup fresh or frozen green peas
2/3 cup heavy cream
3 cups hot cooked orzo (1 1/2 cups uncooked)
1/4 cup chopped fresh parsley
1. Sprinkle chicken with salt and pepper. Melt butter in a large, nonstick skillet over medium-high heat. Add chicken; cook until it begins to brown, about 3 minutes on each side. Remove from pan.
2. Add onions, carrot, ham and garlic to pan; sauté until lightly browned, about 4 minutes. Stir in broth and wine, scraping to loosen browned bits.
3. Return chicken to pan. Bring to a boil. Add peas. Cover, reduce heat, and simmer until chicken is done, about 10 minutes.
4. Remove chicken from pan; keep warm. Add heavy cream to pan. Cook, uncovered, over medium heat, 8 minutes.
5. Spoon 3/4 cup cooked orzo onto each of 4 plates. Top each with a chicken breast half, some of the sauce and 1 Tbsp parsley. Serves 4.
Per serving: 652 cal, 22g fat, 49g prot, 58g carbs, 1458mg sodium
Photo by Mark Boughton Photography / styling by Teresa Blackburn