Chicken fennel fricassee lite, with artichokes, mushrooms and capers
Chicken second courses
This started as a clean out the crisper and fridge kind of recipe, which has morphed into one of my favorite go to dishes when I want to make something that will last a few nights in a row through a busy week. Tastes divine, and isn't hard to make. It also departs from a traditional fricassee with all the butter and cream, by using fat free half and half and Greek yogurt to give it creaminess and some acidity. I serve it over a wild rice blend that I buy in bulk, but it would be great over egg noodles or couscous as well.
Share:
0
37
0
Comments