Delicious and Quick Chicken Fricasee

Name: Delicious and Quick Chicken Fricasee
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs chicken, boneless and skinless (breasts or thighs); salt and pepper; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 lb cremini mushroom, sliced; 1 medium onion, chopped fine; 1/4 cup dry white wine; 1 tablespoon flour; 1 garlic clove, minced; 1 1/2 cups low sodium chicken broth; 1/3 cup fat free sour cream; 1 egg yolk; 1/2 teaspoon nutmeg; 2 teaspoons lemon juice; 2 teaspoons fresh tarragon or 2 teaspoons parsley, minced

Submitted by treehuggingmom

"The delicious silky sauce and abundance of mushrooms makes a special weekday meal for my family. Based on a recipe by American Test Kitchen, altered to fit my family size and to cut a bit more fat. The lemon, nutmeg and egg yolk(!) add so much to this recipe. I served it with zucchini, carrots, and couscous as sides but plan to serve it with peas and a different grain next time."

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photo by Karen Elizabeth

Ready In:: 35mins
Ingredients:: 15
Serves:: 4

ingredients

1 ¹⁄₂ lbs chicken, boneless and skinless (breasts or thighs)
salt and pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 lb cremini mushroom, sliced
1 medium onion, chopped fine
¹⁄₄ cup dry white wine
1 tablespoon flour
1 garlic clove, minced
1 ¹⁄₂ cups low sodium chicken broth
¹⁄₃ cup fat free sour cream
1 egg yolk
¹⁄₂ teaspoon nutmeg
2 teaspoons lemon juice
2 teaspoons fresh tarragon or 2 teaspoons parsley, minced

directions

Heat butter and oil in large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned, about 4 minutes, then flip and cook until browned on second side, 4 more minutes. Transfer to large plate.
Cook mushrooms, onion, and wine in skillet, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic, and stir constantly for 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer 5-10 minutes, until instant-read thermometer registers 160 degrees in breasts and 175 degrees in thighs.
Transfer chicken to clean platter and cover loosely with inverted pie pan.
Whisk sour cream and egg yolk in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper.
Pour sauce over chicken and serve.

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Reviews

Loved this!!!! Waited until I had mushrooms before making it, just fabulous flavours here, love the nutmeg, the smooth sauce ... really decadent. Thanks, treehuggin', this was a really good meal, definitely a keeper!!! Made for PAC Fall 2012

Karen Elizabeth