Chicken Fricassee


chicken (boneless skinless chicken breasts)
creole seasoning
salt and pepper
oil (I used olive oil)
yellow onion
carrots (peeled and sliced)
garlic (cloves)
mushrooms (cremini)
thyme (leaves off the stem)
gluten-free flour (this can be found at local grocery stores or online)
almond milk (any type of plant-based milk will work)
asparagus (trimmed)


  • Coat the chicken: First, rub the chicken with the creole seasoning, salt, and pepper.
  • Cook the chicken: Next, heat one tablespoon of oil in a large skillet over medium heat. Add seasoned chicken and sear for three to four minutes per side. The chicken should not be cooked through at this point.
  • Sauté the vegetables: After that, add the remaining oil. Sauté the onion, carrots, celery until soft, about five to seven minutes. Add the garlic, mushrooms, and thyme.
  • Cook and stir occasionally until mushrooms are tender.
  • Whisk the almond milk: Meanwhile, in a small bowl, whisk the almond milk and gluten-free flour.
  • Combine: Once the mushrooms are done, pour over the milk mixture and stir to combine. Allow the sauce to simmer for two to three minutes until the sauce starts to thicken.
  • Continue to cook: Next, return the chicken to the pan together with the asparagus and continue to cook it into the sauce until fully cooked through and no longer pink on the inside.

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