Chicken Fricassee for One
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Browned chicken simmered with onion and tarragon in a light cream sauce with peas.
Ingredients
- 1 (5–6 oz) boneless skinless chicken breast or thigh
- ¼ tsp kosher salt divided
- ⅛ tsp ground black pepper
- 1 Tbsp salted butter
- ½ Tbsp olive oil
- ½ cup chopped onions
- 1 minced garlic clove
- ½ cup low-sodium chicken broth
- ½ tsp dried tarragon
- 2 Tbsp heavy cream
- ¼ cup peas
Equipment
- skillet
Directions
- Cut the chicken into 1-inch pieces and season with the salt and pepper.
- Melt the butter in a 10-inch skillet over medium-high heat and brown the chicken for about 8 minutes. Move it to a plate.
- Add the olive oil and cook the onion for about 2 minutes, until soft. Add the garlic for 30 seconds.
- Stir in the broth and tarragon and bring to a boil. Return the chicken, lower the heat, and simmer gently for 10 minutes.
- Stir in the cream and peas and cook for 1 to 2 minutes, until the sauce thickens.
Notes
Serve with rice, potatoes, or pasta.
Nutrition
Serving: 459g | Calories: 550kcal | Carbohydrates: 16g | Protein: 45g | Fat: 34g | Saturated Fat: 16g | Trans Fat: 0.8g | Cholesterol: 188mg | Sodium: 842mg | Potassium: 896mg | Fiber: 3g | Sugar: 6.1g | Vitamin A: 1549IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 1.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast or thigh (the first choice counted), ¼ cup peas counted as frozen green peas. Brands and portions vary, so use it only as an approximation.