CHICKEN FRICASSEE

      Title: CHICKEN FRICASSEE - LOW FAT
  Categories: Chicken, Low-cal
       Yield: 2 Servings
  
     1/2    Chicken - about 1 lb.,
            -skinned & all fat cut away
     1/2 ts Paprika
     1/4 ts Freshly ground black pepper
     1/4 c  Flour - all purpose
       1    Egg white
     1/4 c  Skim milk
            -Country Rice (see recipe)
     1/4 c  Dry brown "roux" - see
            -recipe
   1 1/2 c  Water
       1 c  Onion - chopped
     1/2 c  Green onion - chopped
       2    Clove garlic - minced
       1 tb Parsley - finely chopped
     1/8 ts Allspice - ground
     1/4 ts Thyme
     1/8 ts Freshly ground black pepper
  
   PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces.
   Blend the paprika and pepper with the flour. Beat the egg white with
   the milk. Dip the chicken into the egg white mixture and then into
   the seasoned flour. Lay the chicken in a baking pan and bake for 30
   minutes, or until golden brown. While the chicken is baking, make the
   Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a
   saucepan and blend in the water a little at a time so there are no
   lumps and the sauce is smooth. Add all remaining ingredients, cover
   and simmer gently for 15 to 20 minutes. Remove the chicken from the
   oven and add it to the pot with the Fricassee gravy. Let all simmer
   for another 15 minutes, or until the hicken is very tender and easily
   comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto
   plates and accompany with the Country Rice. NOTES: The chicken is
   even good served just out of the oven without the Fricassee gravy.
   Tastes like fried! There are few dishes that appeal to me more than a
   good Chicken fricassee. This dish is one of my favorites in this
   book. VARIATION: The skinned chicken breasts you buy at the grocery,
   or skinless turkey breasts cut into strips, both make an excellent
   Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing
   Chicken Fricassee Country Rice Pineapple with Port Wine
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