Chicken Fricassee with Spring Vegetables (GF)

CHICKEN FRICASSEE WITH SPRING VEGETABLES 
(gluten free version makes four generous servings)

In a surprise return to the blogosphere, my oldest and best girlfriend and I will be bringing you our latest offerings of peri-menopausal munchies that will appeal to the 50+ set as well as the spring chickens out there. 

A word of caution: you are entering the no-paleo, no-whole30, no nada diets or fads in this blog. Just good eating to make your soul and your mouth happy. Many of my recipes are gluten free, as some of us here have celiac disease and require said diet. 

Enough talking...let's eat. 

I adapted this recipe from one I found in the Feb. 2017 Southern Living. I've made it gluten free and changed the fats, veggies and chicken up a bit. It's the ultimate comfort food. The doc (husband) said he thinks it will actually heal your insides. 

CHICKEN FRICASSEE WITH SPRING VEGETABLES

Ingredients:

• 4 large boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup King Arthur Gluten Free Flour
• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 (8-oz.) package baby bella Texas mushrooms, quartered
• Bag of mini carrots cut into 1/2" inch slices on the diagonal
• 1 medium onion chopped
• 2-1/2 cups chicken stock
• 1/4 cup heavy cream
• 8 ounces asparagus, trimmed and cut into 1-inch pieces (about 1 cup)
• Hot white rice or stone-ground grits
• chopped fresh chives

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2. Pat chicken breasts dry, and rub mixture of 1/2 teaspoon of the salt and 1⁄4 teaspoon of the pepper into both sides of the breasts. 
3. Place gluten-free flour in a large ziplock plastic freezer bag; add chicken to bag. Seal and toss chicken in flour to completely coat. 
4. Heat oil and butter in a large Dutch oven over over medium-high heat. Remove chicken from bag, shaking off all the excess flour. Place chicken in hot oil and butter. Cook chicken until deep golden brown, 3 to 4 minutes per side. Don't hurry this step...chicken needs to have a nice, rich brown crust. Remove chicken to a plate, and keep warm.
5. Add mushrooms to the pot and saute for a few minutes. Add carrots and onion and cook for about 2 minutes. Add 2 Tablespoons of gluten-free flour and stir constantly for one minute. Then add the 2-1/2 cups of chicken stock and stir often until the sauce thickens slightly, about 5 minutes. 
6. Add cream and salt and pepper to taste. Stir and then place chicken pieces down into the mix, making sure the chicken is nestled into the sauce. Add chopped asparagus. 
7. Cover and reduce heat to low, cooking until the sauce has thickened slightly and the chicken and asparagus are cooked through, about 5 minutes. 
8. Serve over rice or grits. You can substitute egg noodles or pasta, too. 
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