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Quick Chicken Fricassee

This tasty recipe is another way to braise chicken. Chicken is browned and set aside. Mushrooms and onions are cooked in a Dutch oven. Then a sauce is made with flour and chicken broth. The chicken is added back to the pot and simmered in the sauce. Right before serving, some sour cream is added to the sauce.
Course Entree
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients

  • 2 lbs chicken (boneless & skinless) breasts
  • Salt and pepper
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms trimmed and sliced ¼ inch thick
  • 1 onion chopped fine
  • ¼ cup dry white wine
  • 1 tsp AP flour
  • 1 garlic clove minced
  • 1 ½ cups chicken broth
  • ⅓ cup sour cream
  • 1 large egg yolk
  • 2 tsp lemon juice
  • 2 tsp minced fresh tarragon
  • ½ tsp ground nutmeg

Instructions

  1. Pat chicken with paper towels and sprinkle with 1 tsp salt and ½ tsp pepper. Heat butter and oil in 12 inch skillet over medium-high heat until butter is melted. Brown chicken well, about 4 minutes per side, transfer to plate.
  2. Add mushrooms, onion and wine to skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, for 1 minute. Add broth and bring mixture to a boil, scraping up any browned bits. Add chicken, along with juices to skillet. Reduce heat to medium-low, cover and simmer until chicken registers 160 F, 5 to 10 minutes.
  3. Transfer chicken to clean platter and tent with foil. Whisk sour cream and egg yolk together in a bowl. Whisking constantly, slowly stir in ½ cup heat sauce into sour cream mixture to temper. Stirring constantly, slowly pour the sour cream mixture into simmering sauce. Stir in lemon juice, tarragon and nutmeg, return to simmer. Season with salt and pepper to taste, pour sauce over chicken and serve.