October 24, 2003 recipe from Chef Chris Manning:

Chicken Fricassee

1 ½ pound skinless boneless chicken breast
½ cup all purpose flour
single batch of Hungarian five spice (1stp salt, 1tsp pepper, 1tsp paprika, 1 tsp sugar and 1 tsp garlic powder)
1 tbslp olive oil
1 tblsp butter
¼ cup diced onion
¼ cup diced carrot
¼ cup diced celery
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup sliced Hungarian banana pepper
2 cloves fresh garlic minced
½ cup sherry wine
½ cup sour cream
1 cup heavy cream
fresh chopped parsley to garnish
4 cups egg noodles (optional)
8-2 oz biscuits (optional)

start by cutting the chicken into 1” pieces. Mix the “five spice” and add to the chicken. In medium size mixing bowl. Add the flour and coat well, the chicken should absorb all the four. Heat the butter and oil in a 6 quart dutch oven type pan. Add the chicken and sauté for 5-6 minutes or until brown on all sides. Add the onion, peppers, carrots, and celery and sauté until the onions are just limp. Add the garlic and sherry and simmer 4-5 minutes. Add the sour cream and heavy cream and simmer for 3-4 minutes or sauce just begins to thicken. Serve over egg noodles, rice, mashed potatoes, biscuits, or toast. Serves 4 peopls.