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Chicken Fricassee - Low Fat


Try something different this summer with this scrumptious chicken dish that will have you licking your fingers.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


½ each chicken
about 1 lb, skinned, fat removed
½ teaspoon paprika
1 x black pepper
freshly ground
¼ cup all-purpose flour
1 each egg whites
¼ cup milk
1 x rice
country style
¼ cup roux
dry brown
1 ½ cup water
1 cup onions
½ cup scallions, spring or green onions
2 each garlic
cloves, minced
1 tablespoon parsley leaves
fresh, finely chopped
teaspoon allspice
¼ teaspoon thyme
1 x black pepper
freshly ground


Preheat the oven to 350℉ (180℃). Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the country rice.

Make the fricassee gravy: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes.

Remove the chicken from the oven and add it to the pot with the fricassee gravy. Let all simmer for another 15 minutes, or until the chicken is very tender and easily comes off the bones.

Spoon the chicken fricassee onto plates and accompany with the country rice.

NOTES: The chicken is even good served just out of the oven without the fricassee gravy. Tastes like fried!

VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent fricassee.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 4633% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 34mg 1%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 14% Vitamin C 26%
Calcium 13% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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