Asparagus and Chicken Fricassee

By LFritz527

478 calories
32g protein
62 g carbohydrate
6 g fiber
10 g fat
194 mg sodium

Ingredients

• 3/4 pound carrots cut into 1 inch pieces
• 1 cup instant polenta
• 2 Tbsp olive oil
• 1 pound boneless chicken breast cut into 11/2 inch pieces
• 1 small onion, chopped
• 8 oz chopped mushrooms
• 2 cloves garlic chopped
• 1/2 cup dry white wine
• 1 bunch asparagus cut into 1 1/2 inch pieces

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. Cover carrots with water and boil until tender. Drain and puree until smooth
2. Boil 4 cups water and whisk in polenta. Cook over low stirring until thickened 5 minutes.
3. Stir in carrot puree and season.
4. Heat oil and cook chicken for 4-5 minutes and season with salt and pepper.
5. Add onion and cook until golden brown. Stir in mushrooms, garlic and wine and simmer until reduced by half
6. Stir in asparagus and cook until tender 6 minutes
7. Add chicken
8. Spoon polenta onto 4 plates and top with fricassee