Sunday Suppers with Lunchbox Love – Creamy Chicken Fricassee with Peas and Asparagus

I made this insanely delicious dinner last night compliments of @thetodayshow! I have two teenagers who are super social and if I didn’t make a point of cooking special family dinners at least a few times a week I might never see them. Can anyone relate? Lucky for me they LOVE to eat well and I’m able to kill two birds with one stone- have a yummy dinner AND quality family time. I haven’t made this in a long time. It’s a family favorite and includes two ingredients I rarely use but give it so much flavor: 1. fresh tarragon and 2. creme fraiche. I cooked it in one pan and it only took about 20 minutes! If you try it it, let me know what you think!

Ingredients

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

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Instructions

1. Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper.

2. 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.

3. Add the remaining oil and butter to the skillet. When the butter foams, add the mushrooms and cook for 2 minutes.

4. Return the chicken to the pan with the mushrooms and stir to combine.

5. 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.

6. Add the crème fraîche, stir and simmer for 1 minute until heated thoroughly.

7. Add the chives and tarragon and stir to combine. Adjust the seasoning if necessary. Serve immediately.