Recipe - Chicken Fricassee - Low Fat

One half Chicken about 1 lb.,
skinned & all fat cut away
One half teaspoon Paprika
One fourth teaspoon Freshly ground black pepper
One fourth cup Flour all purpose
1 Egg white
One fourth cup Skim milk
Country Rice (see recipe)
One fourth cup Dry brown "roux" see
recipe
1 One half cup Water
1 cup Onion chopped
One half cup Green onion chopped
2 Clove garlic minced
1 tablespoon Parsley finely chopped
1/8 teaspoon Allspice ground
One fourth teaspoon Thyme
1/8 teaspoon 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