How To Make Chicken Fricassée with New Potatoes & Asparagus
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Serves:
Ingredients
- 4 chicken breasts, boneless and skinless
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh tarragon, chopped
- 1 pound new potatoes, halved
- 1 bunch asparagus, trimmed
- 2 tablespoons butter
- Chopped parsley, for garnish
Instructions
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Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken breasts until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until the onion is translucent, about 2-3 minutes.
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Pour in the chicken broth and bring to a simmer. Add the heavy cream, Dijon mustard, and chopped tarragon. Stir to combine.
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Return the chicken breasts to the skillet and add the halved new potatoes. Cover and cook for 20 minutes, or until the chicken is cooked through and the potatoes are tender.
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Meanwhile, bring a pot of salted water to a boil. Add the trimmed asparagus and cook for 2 minutes. Drain and set aside.
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In a separate small skillet, melt the butter over medium heat. Add the cooked asparagus and sauté for 2-3 minutes, until heated through.
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Serve the chicken fricassée with the new potatoes and sautéed asparagus. Garnish with chopped parsley.
Nutrition
- Calories : 480kcal
- Total Fat : 25g
- Saturated Fat : 11g
- Cholesterol : 150mg
- Sodium : 620mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 34g
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