Quick Chicken Fricassee Recipes

Steps:

• Heat oil in large frying pan on medium heat. Add chicken and onion; cook until chicken is cooked through and onion is tender, stirring frequently.
• Stir in soup and mushrooms. Add water, wine, thyme and salt; mix well. Bring to boil. Remove from heat.
• Add rice and parsley; stir. Cover and let stand 5 minutes. Sprinkle with bacon.

Steps:

• In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Steps:

• Combine flour, salt and oregano in a paper bag.
• Add chicken, a few pieces at a time, and shake until well coated.
• Brown chicken in butter.; transfer chicken to a 9 X 13 inch baking dish.
• Blend any remaining flour mixture into drippings; stir in soup, then water.
• Heat, stirring until smooth; pour sauce over chicken.
• Bake, uncovered, at 350 degrees about 1 hour or until chicken is tender;. baste with sauce once or twice.
• To serve, combine cooked noodles with sauce.
• Top with chicken.
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Steps:

• Wash the chicken breasts under cold running water. Pat dry with papper towels. Cut into pieces if desired.
• Combine the flour, paprika, salt, pepper, thyme and garlic powder in a shallow bowl or dish, such as a pie pan. Coat the chicken with the flour mixture, making sure that it is coated on all sides.
• Spray a shallow baking dish with vegetable oil spray (PAM). Place the chicken in the baking dish and sprinkle with the minced onion.
• Mix the two cream soups together in a separate bowl and then spread over the chicken. Sprinkle parsley flakes on top.
• Bake, uncovered, in a 400°F oven for 25 minutes. Reduce oven heat to 325°F.
• Remove chicken and cover the dish with foil (or a lid). Bake at 325°F for 1 hour.
• Uncover the chicken and increase the oven temperature back to 400°F Cook 10 more minutes to crisp the chicken.

Steps:

• Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
• Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

Steps:

• cut the chicken breasts into long strips about a cm wide.
• Then toss them into flour until fully covered.
• dice the onion and mushrooms
• heat the butter in a frying pan and cook the onions until soft.
• Add the mushrooms to the onions and cook for 3-4 minutes
• add the chicken, cook until brown all over.
• pour in the white wine and boil to burn off the alcohol. add the sprig of thyme and cumin & salt and peper to taste.
• add the chicken stock, bring to the boil and simmer for 20 minutes
• remove from the heat and add the double cream, return to the heat and warm through taking care not to boil.
• serve on a bed of rice.