Quick Chicken Fricassee

adapted from: Cook's Illustrated


2 Lbs. boneless, skinless chicken breasts

salt and pepper

1 Tbl. unsalted butter

1 Tbl. olive oil

1 Lb. mushrooms, washed and sliced or chopped

1 onion, chopped fine

1/4 c. dry white wine (I used chicken broth)

1 Tbl. all-purpose flour

1 garlic clove, minced

1 1/2 c. low-sodium chicken broth

1/3 c. sour cream

1 large egg yolk

1/2 tsp. freshly grated nutmeg

2 tsp. lemon juice

2 tsp. minced fresh tarragon or parsley


Pat dry chicken with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper.  Heat butter and oil in 12-inch skillet over medium-high heat until butter is melted.  Place chicken in skillet and cook until browned, about 4 minutes.  Using tongs, flip chicken and cook until browned on second side, about 4 minutes longer.  Transfer chicken to a large plate.  Add mushrooms, onions and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8-10 minutes.  Add flour and garlic; cook, stirring constantly, 1 minute.  Add broth and bring mixture to boil, scraping up browned bits from bottom of pan. Add chicken and accumulated juices to skillet.  


Reduce heat to medium-low, cover, and simmer until breasts register 160 degrees, 5-10 minutes.  Transfer chicken to clean platter and tent loosely with aluminum foil.  Whisk sour cream and egg yolk together in medium bowl.  Whisking constantly, slowly stir 1/2 cup hot sauce into sour cream mixture to temper.  Stirring constantly, slowly pour sour cream mixture into simmering sauce.  Stir in nutmeg, lemon juice and tarragon or parsley; return to simmer.  Season with salt and pepper, to taste.  Pour sauce over chicken and serve.


Jenn's Notes: I used one large Costco chicken breast and it was enough for 2 people.  I still made the full sauce recipe, because I am a huge sauce person (as you can tell by my picture).  The chicken was so moist and flavorful.  I used broth instead of wine and parsley instead of tarragon.  

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