DELICIOUS AND QUICK CHICKEN FRICASEE
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.
Provided by treehuggingmom
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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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omoloye farouk
[email protected]I would recommend this chicken fricassee to anyone who is looking for a quick and easy weeknight meal. It's not the most flavorful dish, but it's a good option for a busy family.
Issa Coulibaly
[email protected]This chicken fricassee is a good basic recipe. It's easy to follow and the results are decent. However, I think it could be improved with some additional seasoning and maybe a different cooking method.
Mulenga Mutale
[email protected]Overall, I thought this chicken fricassee was just okay. It wasn't bad, but it wasn't anything special either.
Blessing Negedu
[email protected]I found the chicken in this fricassee to be a bit dry. I think it could have been cooked for a shorter amount of time.
Dilip Sherchan
[email protected]The sauce in this chicken fricassee was a bit too thick for my liking. I would have preferred a thinner, more flavorful sauce.
My Trick
[email protected]This chicken fricassee was a bit too bland for my taste. I think it could have used more seasoning.
Prince Diaz
[email protected]I'm not a huge fan of chicken fricassee, but this recipe changed my mind. The sauce was so creamy and flavorful, and the chicken was cooked perfectly.
Brendan Carlisle
[email protected]This chicken fricassee is the perfect comfort food. It's hearty and flavorful, and it always hits the spot on a cold night.
Shahd Salama
[email protected]I love the creamy sauce in this chicken fricassee. It's so flavorful and pairs perfectly with the tender chicken.
Annie Red
[email protected]This is my go-to recipe for chicken fricassee. It's quick and easy to make, and the results are always amazing.
Mike Gottberg
[email protected]I've made this chicken fricassee several times now, and it's always a crowd-pleaser. The recipe is easy to follow, and the results are always delicious.
Dishan CH
[email protected]This chicken fricassee was a hit with my family! The sauce was creamy and flavorful, and the chicken was tender and juicy. I will definitely be making this again.