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Chicken Fricassee with Tarragon

A fricassee is a dish made by browning meat, sprinkling it with flour and briefly stewing it, creating a sauce (often creamy) in the process. We've streamlined the method and cut out the fat with our chicken fricassee, so the flavor of fresh tarragon is at the forefront.

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Chicken Fricassee with Tarragon recipe
Yvonne Duivenvoorden

Nutritional Bonus: Thanks to the chicken breast, you’ll get 31 gram of lean, filling protein in every low-calorie serving of fricassee. In addition, this dish boosts your day’s intake of selenium, which forms cell-repairing antioxidant enzymes when combined with protein. And, if that’s not enough, you’ll also satisfy almost 80% of your daily requirement for niacin, a B vitamin that helps the body convert carbohydrates into energy.

FLAVOR PROFILE:
Tarragon is aromatic and slightly sweet with the strong zip of anise. It goes well with poultry and strongly flavored seafood such as tuna, salmon and swordfish.

Servings
4
Prep Time
40 min
Duration
40 min

Ingredients

  • 3 tsp safflower oil, divided
  • 1 leek, trimmed and sliced
  • 8 oz sliced white mushrooms
  • Sea salt and fresh ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1/4 cup whole-wheat pastry flour or white whole-wheat flour
  • 4 4-oz boneless, skinless chicken breasts
  • 1 1/4 cups low-sodium chicken broth
  • 3 tbsp chopped fresh tarragon, divided
  • 1 tsp white wine vinegar or lemon juice

Preparation

  1. Heat 1 tsp oil in a 12-inch nonstick skillet on medium-high. Add leek and mushrooms, season with salt and pepper and cook, stirring occasionally, until liquid released from vegetables has evaporated. Reduce heat to medium-low. Add garlic and cook until mushrooms are lightly browned, about 2 minutes. Remove from heat, transfer mixture to a bowl and set aside. Wipe skillet with paper towel.
  2. Add flour to a shallow bowl or pie plate. Pat chicken dry with paper towel and season both sides with salt and pepper. Add remaining 2 tsp oil to skillet and heat on medium-high. Thoroughly coat chicken breasts with flour and place directly in skillet. Cook until lightly browned, about 3 minutes per side, then add broth and 2 tbsp tarragon. When liquid bubbles, reduce heat and simmer for 3 minutes. Turn chicken and simmer until cooked through, 3 to 4 more minutes. Transfer chicken to each of 4 plates.
  3. With broth still simmering, return mushroom mixture to skillet. Simmer for 2 to 3 minutes to allow flavors to meld. Stir in vinegar and remove skillet from heat. Spoon mushroom mixture and broth over chicken breasts, dividing evenly. Sprinkle with remaining 1 tbsp tarragon and serve.

Nutrition Information

  • Serving Size 1 chicken breast and 1/2 mushroom mixture
  • Calories 225
  • Carbohydrate Content 12 g
  • Cholesterol Content 66 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 31 g
  • Saturated Fat Content 1 g
  • Sodium Content 134 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g