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We’re always looking for interesting chicken dishes as it is often the one protein that we can all agree on. Since it looks like Spring is finally here (that early April snow threw us for a loop!), I want to make a meal that celebrates the season. To me, asparagus screams springtime so I love this easy recipe for 20-Minute Creamy Chicken Fricassee with Peas and Asparagus from Today–it’s quick, seasonal, and delicious!
(image and recipe from Today)
1½ pounds boneless and skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 cup cremini mushrooms, cleaned and sliced
1 cup hot chicken broth
1/2 cup fresh new peas
1/2 pound thin pencil asparagus, sliced into 1 inch pieces
1/4 cup crème fraîche
1 tablespoon chopped chives
1 tablespoon fresh tarragon, chopped
Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.
In a large skillet over medium heat, heat 1 tablespoon of the olive oil with 1 tablespoon of the butter. Add the chicken to the hot skillet and cook for 4 minutes. Flip the chicken and cook the other side until done. Using a slotted spoon, transfer the chicken to a plate and keep warm.
Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.
Return the chicken to the pan with the mushrooms and stir to combine.
Add the chicken broth to the pan and bring it to a quick boil before adding the peas and asparagus. Simmer together for 2 minutes.
Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.
Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.
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