Chicken Fricassee
Portion Size: 3 oz. without bone or 5 oz. with bone
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup flour | |
| 2 (2 1/2-3 pound) whole chickens, cut up | |
| 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 | |
| 1 cup low sodium chicken broth | |
| 1 1/2 cup water | |
| 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 | Transfer chicken to baking dish. | |
| 4 | In same skillet cook celery and onion till tender; drain off fat. | |
| 5 | Stir in evaporated milk, chicken broth, water, and pimiento; pour over chicken. | |
| 6 | Cover and bake in 350-degree oven 1 hour or till tender. | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
