Fricassee of Chicken With Vegetables

3 chicken breasts, boned and skinned
2 onions, cut in 12 pieces
4 carrots, peeled, diced 1/2 inch
6 mushrooms, cut in half
1 package (4 ounces) frozen baby peas
1 ounce butter
1-1/3 pint cream
Salt and pepper

Cut each chicken breast into 5-6 strips. Melt butter in a shallow pan. Quickly fry chicken in two batches until lightly brown on all sides. Remove to a plate with a slotted spoon.

Fry onions until they also have a little color. Return chicken to the pan; season lightly with salt and pepper. Add mushrooms and cream. Bubble uncovered for 5-6 minutes, stirring from time to time. Mix in the carrots and peas (which should be uncooked); bubble for a further minute to heat through. Scatter chopped parsley. Spoon over cooked rice.

Yield: 6 servings

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Cajun Country -- New Iberia, Louisiana