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     Title: Brown Frickasey (Chicken Stew)
Categories: Chicken, Stew
     Yield: 1 Batch

     3 tb Butter; up to 4 tb
     2    Chicken breasts; sliced into
          -2" strips
     4 tb Flour; for coating chicken
   1/2 lb Pork sausage meat (either
          -sausage removed from its
          -casing or sausage meat sold
          -uncased)
     1 md Onion; chopped
     4    Anchovies; chopped
 1 1/2 c  Chicken broth; up to 2 c
          Salt and pepper; to taste
   1/2    Lemon; juice of
     2 tb Parsley; chopped

 Lightly flour the chicken strips by rolling them in a plate or bowl of
 flour. Finish chopping the onion and anchovies and readying the
 sausage meat. Make sure your stock is also ready to go if you're
 defrosting it or using a concentrated boullion preparation.

 In a dutch oven or large pot, heat the butter until it melts, smells
 nutty, and starts to darken in color. Add the strips of floured
 chicken slowly. Don't worry if all the chicken doesn't fit at the
 beginning because the strips will shrink as they cook. Turn the meat
 over so that it cooks on both sides. When the outside of the chicken
 starts to brown, add the sausage meat and cook for 1 minute. Add the
 chopped onion and anchovies and cook for 1 minute more.

 Add the broth and simmer uncovered for 15-20 minutes. When the gravy
 is thick and everything is well cooked, squeeze the juice of half a
 lemon into the stew. Sprinkle parsley on top. Serve hot.

 Recipe by Marissa Nicosia

 Recipe FROM:
 <https://rarecooking.com/2014/12/08/to-make-a-brown-frickasey/>

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