Southern-Style Chicken Fricassee

Southern-Style Chicken Fricassee

Serves 6


¾ cup flour, reserve 5 tablespoons and set aside
6 boneless skinless chicken breast halves
4 tablespoons vegetable oil
1 small onion, chopped (1 cup)
6 green onions, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
4 tablespoons Olde Westport Garden Harvest Special Blend®
2 (14.5 ounce) cans chicken broth
2 large bay leaves
½ teaspoon nutmeg
1 teaspoon Tabasco® sauce, or to taste
3 cups hot cooked rice (mashed potatoes)


Reserve 5 tablespoons flour, set aside. Dredge chicken in remaining flour. Heat oil in large skillet, brown chicken well on both sides, cook until no pink in center when checked with a knife, set aside. Add vegetables to same skillet. Sprinkle reserved 5 tablespoons flour over vegetables, stirring until smooth. Add Olde Westport Garden Harvest Special Blend®. Slowly add chicken broth stirring continuously until thickened. Stir in bay leaves, nutmeg and Tabasco® sauce (add water or extra chicken broth to adjust thickness if needed). Return chicken to skillet, cover, lower heat, simmer 30 minutes or until chicken is tender. Place each chicken breast on a bed of hot rice (mashed potatoes), spoon sauce over top.