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Home > Chicken and mushroom fricassee

Chicken and mushroom fricassee

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Chicken
Category Poultry
Meal Lunch; Dinner
Type Main Dish
Cuisine Cajun
Cook Method Braising; Saut�ing; Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein


  • 1 tablespoon olive oil 

  • 1 carton (10 ounces) white button mushrooms, rinsed and quartered

  • 1 cup leeks, split into quarters, then sliced into small squares and rinsed well

  • 1 cup potatoes, peeled and diced

  • 1 cup celery, rinsed and diced

  • 1 cup pearl onions, raw or frozen

  • 3 cups low-sodium chicken broth 

  • 1 pound skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)

  • 2 tablespoons fresh herbs (such as parsley or chives), rinsed, dried, and minced (or 2 teaspoons dried)

  • 1 tablespoon lemon juice 

  • 1 tablespoon cornstarch 

  • 2 tablespoons fat-free sour cream 

  • 1/2 teaspoon salt 

  • 1/4 teaspoon ground black pepper 



  • Preheat the oven to 350�F.

  • Heat the olive oil in large saut� pan. Cook the mushrooms in the oil until golden brown. Add the celery, leeks, potatoes, and onions. Cook for about 3-5 minutes, or until the vegetables are soft.

  • Pour the chicken broth in the pan and bring to a boil. Add the chicken legs and cover.

  • Remove the pan from the stove and cook in the heated oven for about 20 minutes.

  • Once the chicken legs are tender, remove them from the pan.

  • Place the pan back on stovetop. Bring the liquid to a boil and add the herbs and lemon juice.

  • Mix the cornstarch with the sour cream in a bowl and add to the pan. Bring it back to a boil and then remove from the heat.

  • Season with salt and pepper. Pour 1 cup of vegetables and sauce over the chicken.


Nutrition (per serving)

  • Calories: 242 cal

  • Total fat: 9g

  • Saturated fat: 2g

  • Cholesterol: 42mg

  • Sodium: 430mg

  • Potassium: 807mg

  • Carbohydrate: 24g

  • Fiber: 3g

  • Protein: 20g