Chicken Fricassee
Steamed Brown Rice and Broccoli
Ingredients
- 12 skinless, bone-in chicken thighs
- 1 tsp salt
- 1 tsp pepper
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg frozen chopped seasoning blend
- 1 (16-oz) pkg sliced mushrooms
- 2 (14.5-oz) cans low-sodium chicken broth
- 1 cup dry white wine (or use low-sodium broth)
- 2 Tbsp cornstarch
- 1 Tbsp Italian seasoning
- 2 Tbsp fresh lemon juice
Instructions
- Sprinkle chicken thighs with salt and pepper; heat 2 Tbsp oil in a Dutch oven over medium-high heat.
- Brown chicken, in batches, 2 to 3 minutes per side; remove from pan, and keep warm.
- Heat remaining 1 Tbsp oil in pan; add seasoning blend and mushrooms.
- Sauté 5 minutes or until tender; return chicken to pan.
- Add broth and wine; bring to a boil.
- Reduce heat, and simmer, covered, 25 minutes or until chicken is done.
- Whisk together cornstarch and 2 Tbsp cold water; add to pan with Italian seasoning and lemon juice.
- Boil 3 minutes or until mixture is slightly thickened, stirring constantly.
- Serve chicken and sauce over rice.
Side Dish Ingredients
- 1½ cups brown rice
- 1½ lb broccoli, cut into spears
- 3 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, place broccoli in a steamer basket over simmering water; cover and cook 5 minutes or until crisp-tender.
- Transfer to a bowl; toss with butter, salt and pepper.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
