Fricassee can refer to how a chicken is cut, or dredging it in flour and then pan searing in butter. This recipe refers to neither of those items. It is easy and flavorful, but time consuming.

Note: allow 8 hours or overnight to marinate the chicken. That step only takes 5 minutes, but the chicken will sit in the fridge afterwards.

Ingredients

1/8 C Dijon or Spice Brown Mustard
1/8 C chopped fresh parsley, divided
1 TB chopped fresh thyme, divided
2 pounds chicken, we use boneless, skinless chicken breasts
salt and pepper to taste
2 TB olive oil
1 large onion chopped
3 garlic cloves, minced
1 cup dry white wine, we use Chardonnay
1 cup chicken broth

Directions

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag and discard marinade.

3. Heat olive oil in a deep saute pan over medium-high heat. Add chicken to pan, sprinkle with salt and pepper and cook 5 minutes on each side or until browned. Remove from pan.

4. Add chopped onion to pan and sauté 4 minutes or until tender, stirring frequently. Add garlic to pan and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme.

5. Return chicken to pan. Cover, reduce heat to med-low, and simmer 25 minutes. Remove chicken from pan and keep warm.

6. Cook sauce, uncovered, over medium heat 4 minutes. Pour sauce over chicken, and sprinkle with remaining parsley.

Serves 4.

You can also add 1 C chopped mushrooms to the sauce if desired during step 5.

We served this with whole wheat linguine pasta and steamed french cut green beans.