Chicken Fricassee (meatless)
Portion Size: 3 oz. without bone or 5 oz. with bone
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup flour | |
| 2 ½ lbs. meatless chicken pieces. | |
| 2 tablespoons oil | |
| 1 large onion, chopped | |
| 1 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/2 cup chopped celery | |
| 1 (12 oz.) can fat free evaporated milk | For vegan: use soy milk or coconut milk. |
| 1 cup low sodium vegan chicken broth | |
| 1 cup water | |
| ¼ cup cornstarch | |
| 1/4 cup chopped pimento |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In plastic paper bag combine flour, salt, and pepper. Add chicken; shake to coat. | |
| 2 | In large skillet cook chicken in hot oil about 15 minutes, turning as necessary to brown evenly. | |
| 3 | In same skillet cook celery and onion till tender; drain off fat. | |
| 4 | Stir in evaporated milk, chicken broth, chicken,, and pimiento. | |
| 5 | In a small bowl combine water with cornstarch. Add to chicken. Bring to boil. Reduce heat Cook for 20-30 minute until thick and creamy. | Cook until internal temperature reaches 165 degrees F. |
| 6 | Cover and bake in 350-degree oven 45 minutes. |
