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Picante Chicken Fricassee

Picante Chicken Fricassee

Picante Chicken Fricassee

Picante is Spanish for spicy. Fricassee means poultry stewed in a cream sauce. This dish is a brown fricassee in which the chicken is sautéed before the cream is added, allowing the flavors to fully develop.
Cooking Information
Prep. time: 5
Cook time: 20
Serving Information
Serves: 4
Ingredients
1 1/4 cup light cream
2 small jalapeños, seeds removed & diced
3 garlic cloves, minced
2 boneless skinless chicken breast, halved
1/4 cup Lea & Perrins® The Original Worcestershire Sauce
1 lemon, juice and zest
Instructions
  1. In a blender or food processor, purée cream and jalapeño, and set aside.
  2. In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, briefly sauté garlic and add chicken. Sauté for 4 to 6 minutes on each side, or until browned and cooked through. Deglaze pan with Worcestershire Sauce. Stir in cream mixture and bring to a boil. Reduce heat to low and simmer for 4 to 5 minutes or until sauce has thickened.
  3. Remove from heat and stir in lemon juice. To serve, slice chicken, top with sauce and garnish with lemon zest.
Tips
  • If sauce becomes too thick, add additional Tbsp. of cream and tsp. of Worcestershire Sauce.

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