Quick Skillet Carrots and Chicken Fricasse

An old-fashioned chicken stew gets quick treatment in a skillet.

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Servings: 4

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  • 4 boneless skinless chicken breasts
  • 2 tbsp (25 mL) butter
  • salt and pepper
  • 4 Ontario Carrots, thinly sliced
  • 6 large Ontario Mushrooms, quartered
  • 2 tbsp (25 mL) minced Ontario Onion
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each dried thyme and rosemary
  • 1 cup (250 mL) chicken stock
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) plain low-fat yogurt
  • 1 cup (250 mL) frozen green peas


Pound chicken to flatten slightly. In large heavy skillet, melt butter over medium-high heat; cook chicken until browned on both sides, 3 to 4 minutes, sprinkling lightly with salt and pepper. Remove to warm platter.

Reduce heat to medium; cook carrots, mushrooms, onion, garlic, thyme and rosemary for 5 minutes, stirring often.

Add stock to pan; bring to boil, scraping up any brown bits. Stir cornstarch into yogurt and add to pan. Place chicken and any juices on top; cover and cook over low heat for 8 minutes or until chicken is no longer pink inside and carrots are tender. Sprinkle with peas; cover and heat through for 2 minutes.