Chicken Fricassee with Peas

This recipe for Chicken Fricassee (or Frickin' Chick-a-see, as I like to call it!) pairs carrots, peas and ham with chicken in a delicious wine sauce.  The sauce is rather thin. If you want to make it thicker, you can simmer it longer or reduce amount of liquid.

The recipe calls for serving it over orzo, which I have not yet tried.  Tonight I served it with a boxed Parmesan pasta.

I'm not exactly sure where this recipe came from.  I clipped it from a magazine or newspaper several years ago.

Chicken Fricassee

4 skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tsp butter

3/4 cup chopped green onions
1/2 cup finely chopped carrots

1/2 cup diced ham

2 garlic cloves, minced

1 cup reduced-sodium chicken broth

1/2 cup Chardonnay or other dry white wine

1 cup fresh or frozen peas

2/3 whipping cream

3 cups hot orzo (I don't serve it with orzo)

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper.  Melt butter in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned, about 3 minutes on each side.  Remove from pan.

Add onions, carrot, ham and garlic to pan; saute until lightly browned, about 4 minutes.  (I add a little more butter if needed).  Stir in broth and wine, scraping to loosen browned bits.

Return chicken to pan.  Bring to a boil.  Add peas.  Cover, reduce heat, and simmer until chicken is done, about 10 minutes.

Remove chicken from pan with a slotted spoon; keep warm.  Add whipping cream.  Cook, uncovered, over medium heat 8 minutes.

Spoon 3/4 cup cooked orzo onto each of 4 plates.  Top each with a chicken breast, 1/2 cup sauce, and 1 Tbsp parsley.