Episode - 11 Fricassee
This dish is rated Fleshig and can be eaten with meat meals only.


  • Large deep skillet w/ tight-fitting cover


Chicken Ingredients:

  • 1 lb. boneless chicken breast
  • 1 cup diced onions
  • 2 tbs. vegetable oil
  • 2 cups boiling water
  • 1/8 tsp. paprika
  • 2 or 3 whole all spice (optional)
  • A bay leave (optional)
  • 1/2 tsp. garlic powder or 1 crushed garlic clove
  • salt and pepper to taste

Meatball Filling:

  • 1 lb. lean ground beef
  • 1 egg slightly beaten
  • 1 cup soft bread crumbs
  • 2 tbl. chopped onion
  • 2 tbl. water
  • 1 clove garlic chopped
  • Dash of pepper
  • 1 small can of sliced mushrooms or 5 fresh sliced mushrooms (optional)



Chicken Procedure:

  1. Cut each chicken breast into 1/8's
  2. Heat oil in skillet.
  3. Add onions to skillet.
  4. Cook onions until soft and light colored on medium high burner.
  5. Add cut up chicken breasts to onions in skillet and brown chicken slightly.
  6. Stir in 2 tbs. of flour in skillet.
  7. Add boiling water, garlic, paprika, and optional bay leave and/or all spice to mixture.
  8. Cover and cook over low heat for 20 min.
  9. Add salt and pepper to taste.

Meatball Ingredients:

  1. Mix ground beef, bread crumbs, egg, onion, water, garlic, and pepper together.
  2. Form small meat balls.
  3. Carefully add the meatballs to the skillet moving the chicken pieces around to make room.
  4. OPTIONAL add mushrooms to skillet.
  5. Put the cover on the skillet and cook for an additional 20 - 25 minutes over low heat burner and stir.
  6. Check to make sure there is enough liquid as you would like. Add boiling water if necessary.

Note: Fricassee can be served immediately over rice or noodles. This meal can easily be reheated or frozen.

Fill small puff pastrie rounds for appetizers.

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