Chicken Fricassee

• 1 -1 13 lb boneless skinless chicken breast (four 4- to 5- ounce chicken halves)
• 12 teaspoon poultry seasoning
• 18 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 8 baby carrots, cut in thirds
• 4 scallions, chopped
• 1 large shallot, finely chopped
• 12 cup dry white wine
• 1 cup chicken broth
• 2 -4 sprigs fresh tarragon, very thinly sliced
• 2 -3 tablespoons superfine flour
• 4 prepared buttermilk biscuits (available in your supermarket bakery department)

1. 1.
2. Place chicken breast between 2 pieces of heavy-duty plastic wrap; flatten to 1/2-inch thickness using a meat mallet or rolling pin.
3. Sprinkle chicken evenly with poultry seasoning, salt and pepper.
4. 2.
5. In a large non-stick skillet lighlty brown chicken in 1 tablespoon of olive oil, 2 or 3 minutes per side over medium to medium-high heat.
6. Remove chicken and seet aside.
7. 3.
8. Add a little more olive oile and 1 tablespoon of butter to the skillet.
9. Add vegetables and saute 5 minutes.
10. 4.
11. Add wine or 1/2 cup chicken broth and allow it to reduce by half, 1 or 2 minutes.
12. 5.
13. Add chicken back to the skillet and pour in 1 cup chicken broth.
14. Cook chicken 5 or 6 minues more, until meat is tender yet cooked through.
15. Stir in tarragon.
16. 6.
17. In a small mixing bowl combine flour with a splash of broth or water and stir into a thin paste.
18. Add past to skillet and combine with juices using a whisk.
19. Thicken to desired consistency, 1 or 2 minutes.
20. Adjust seasong to taste with salt and pepper.
21. 7.
22. Serve over split biscuits.
23. 7.

chicken, poultry seasoning, salt, ground black pepper, extra virgin olive oil, butter, carrots, scallions, shallot, white wine, chicken broth, flour, buttermilk

Taken from www.food.com/recipe/chicken-fricassee-142771 (may not work)