The end of the school year is quickly approaching. That means lots of events to attend so, a quick dinner is always a winner here. This Easy Chicken Fricassee is just that…EASY. Dinner is ready in 20 minutes!
This is a delicious all in one dish. You get your protein, veggies and starch. I love the combination of chicken, carrots, and mushrooms. When I was a kid I wouldn’t touch mushrooms but, now they are one of favorite foods.
Mushrooms are one the few vegetables that are rich in selenium. Working along with vitamin E, selenium protects against cell damage from free radicals. Selenium also plays a role in the function of the thyroid and male reproductive system. Mushrooms are low in calories, fat and sodium. White button mushrooms are a great source of three B vitamins—riboflavin, niacin and pantothenic acid. These B vitamins help release energy from the fat, protein and carbohydrates in food.
Mushrooms are a great source of protein for vegetarians. You can get complete protein when combined with other complimentary amino acids.
The 5th taste is the umami. Originally found in food products that contain glutamate, which is an amino acid. The compounds in food that contribute to glutamate are MSG (monosodium glutamate ),and nucleotides like IMP-ionosinemonophosophate, GMP- guanosinemonophosphate acids, which naturally occur in protein-rich foods. These last two compounds are present in many foods like cheese, meat products like salami, and many types of fermented foods.
Umami is a savory taste that we sense with the circumvallate papillae at the back end of the tongue. Taste is an interesting thing…we have to move the food around our mouth for all the taste buds to be stimulated. A dry substances will have no taste until it is dissolved. So to perceive the taste of a food, it must first dissolve for you to experience the taste. So, place a food on your tongue and you will see that you will not begin to taste it until it begins to dissolve on your tongue. It only takes a second but, it is interesting to slow down and experience your taste sense working. My kids always have fun with this experiment 😀
- 4 boneless skinless chicken breast
- salt and pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb cremini (baby bella) mushrooms, slice ¼ thick
- 1 cup baby carrots, sliced ¼ inch
- 2 garlic cloves, pressed or minced
- salt and pepper
- 1 (14.5 oz) can reduced sodium chicken broth
- ½ cup whipping cream
- 4 green onions, sliced thin
- 2 cups orzo pasta
- Cook orzo according to package directions.
- Trim and pound chicken breast to ½ in thickness. Season both sides with salt and pepper.
- Heat oil in a large skillet over medium high heat. Sear chicken for 3 minutes on each side. Remove chicken from pan, cover and keep warm.
- Melt butter in the same pan. Add mushrooms and cook for 1 minute to brown. Add carrots and garlic to pan and continue to cook for 3 minutes.
- Deglaze pan with broth and bring to a boil. Return chicken to plan, cover, reduce heat and cook for 10 minutes or until chicken is done.
- Add cream to pan and stir. Turn chicken to coat in sauce.
- Top with green onion and serve over orzo.
This is a delicious all in one dish. You get your protein, veggies and starch. One bite and you won’t believe this only took 20 minutes. This dish is always a hit with my kids 😀
Do you have a food that is your favorite now but, didn’t like as a child?