CHICKEN FRICASSEE COOKING LIGHT RECIPES

Steps:

• Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
• Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.

Steps:

• Place flour in a shallow bowl. Pat chicken dry and halve each breast horizontally to yield two thin pieces. Season each piece with salt and pepper, then then dip each in flour, shaking off any excess flour.
• In a large skillet over medium-high heat, heat oil. Add chicken and cook until deeply golden, about 3 minutes per side. Remove from pan and set aside.
• Reduce heat to medium. Add to skillet butter, onion, and mushroom and cook until golden, 8 minutes, stirring occasionally. Add in garlic and cook until fragrant, 1 minute more. 
• Stir in white wine, broth, and lemon juice, season with salt and pepper, then let simmer until slightly reduced and thickened, 3 minutes. Stir in cream.
• Return chicken to skillet and spoon sauce over to coat. Garnish with parsley before serving.