Description
Indulge in the comforting embrace of Chicken and Parsnip Fricassee, a Crohn’s friendly recipe that beautifully combines tender chicken with sweet, earthy parsnips. This delightful dish is perfect for busy weeknights or leisurely weekends, offering a creamy texture and vibrant flavors without overwhelming your digestive system. Enjoy a warm bowl of this fricassee as it transports you to cozy afternoons filled with love and nostalgia.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 large parsnips, peeled and diced (about 2 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup cream (or lactose-free alternative)
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
Instructions
- Chop the onion, carrots, and parsnips into bite-sized pieces.
- In a large skillet over medium heat, add olive oil and saut? the onions until translucent.
- Add chicken breasts to the skillet and sear for about 5 minutes on each side until golden brown.
- Stir in parsnips, carrots, and minced garlic; cook until vegetables begin to soften.
- Pour in chicken broth, cream, and Dijon mustard. Bring to a gentle simmer, cover, and cook for about 20 minutes until chicken is cooked through.
- Serve hot with extra sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 540
- Sugar: 6g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 110mg