Picante Chicken Fricassee

Picante Chicken Fricassee

Picante Chicken Fricassee

Picante is Spanish for spicy. Fricassee means poultry stewed in a cream sauce. This dish is a brown fricassee in which the chicken is sautéed before the cream is added, allowing the flavors to fully develop.

Recipe Rating:
Ratings: 0
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 1 1/4 cups light cream
  • 2 small jalapeños, seeds removed & diced
  • 3 garlic cloves, minced
  • 2 boneless skinless chicken breast, halved
  • 1/4 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1 lemon, juice and zest


  1. In a blender or food processor, purée cream and jalapeño, and set aside.
  2. In a large skillet, generously sprayed with nonstick cooking spray then placed over medium-high heat, briefly sauté garlic and add chicken. Sauté for 4 to 6 minutes on each side, or until browned and cooked through. Deglaze pan with Worcestershire Sauce. Stir in cream mixture and bring to a boil. Reduce heat to low and simmer for 4 to 5 minutes or until sauce has thickened.
  3. Remove from heat and stir in lemon juice. To serve, slice chicken, top with sauce and garnish with lemon zest.
Here's a tip: If sauce becomes too thick, add additional Tbsp. of cream and tsp. of Worcestershire Sauce.


Rate This Recipe:

1 2 3 4 5

Recipe Difficulty:

My Toolbox

Log On

Please enter your username and password. Register if you don't have an account.

Account Information
User name