Chicken Fricassee

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1 -1 1/3 lb boneless skinless chicken breast (four 4- to 5- ounce chicken halves)
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 8 baby carrots, cut in thirds
• 4 scallions, chopped
• 1 large shallot, finely chopped
• 1/2 cup dry wine
• 1 cup chicken broth
• 2 -4 sprigs fresh tarragon, very thinly sliced
• 2 -3 tablespoons superfine flour
• 4 prepared buttermilk biscuits (available in your supermarket bakery department)

Recipe

• 1 1. place chicken breast between 2 pieces of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin. sprinkle chicken evenly with poultry seasoning, salt and pepper.
• 2 2. in a large non-stick skillet lighlty brown chicken in 1 tablespoon of olive oil, 2 or 3 minutes per side over medium to medium-high heat. remove chicken and seet aside.
• 3 3. add a little more olive oile and 1 tablespoon of butter to the skillet. add vegetables and saute 5 minutes.
• 4 4. add wine or 1/2 cup chicken broth and allow it to reduce by half, 1 or 2 minutes.
• 5 5. add chicken back to the skillet and pour in 1 cup chicken broth. cook chicken 5 or 6 minues more, until meat is tender yet cooked through. stir in tarragon.
• 6 6. in a small mixing bowl combine flour with a splash of broth or water and stir into a thin paste. add past to skillet and combine with juices using a whisk. thicken to desired consistency, 1 or 2 minutes. adjust seasong to taste with salt and pepper.
• 7 7. serve over split biscuits.
• 8 7.