Sunday, February 19, 2012

Chicken Fricassee


This is the ultimate in mushroom chicken recipes and it's the perfect meal for a cool February evening.  My whole family likes this chicken - even the non-mushroom eaters. 

Chicken Fricassee
2 pounds chicken breasts                     1/4 cup dry wine
1 tablespoon butter                               1 Tablespoon flour
1 Tablespoon olive oil                          1 garlic clove, minced
1 pound mushrooms                             1 1/2 cups chicken broth
1 medium onion, chopped fine             1/3 cup sour cream
1 egg yolk                                             2 teaspoons lemon juice






 Heat butter and oil in skillet.  Sprinkle chicken with salt and pepper.












When butter stops foaming, add chicken and brown 4 minutes on each side.














Remove chicken from skillet and tent with foil.













Add mushrooms, onion and wine to skillet.  Cook 8-10 minutes.













Add flour and garlic.  Add broth and bring mixture to a boil.












 Reduce heat, add chicken, cover and cook 10-15 minutes.













Remove chicken.  Whisk together sour cream and egg yolk.













Whisk into sauce slowly.  Stir in lemon juice. 








This chicken is elegant enough to serve at a dinner party but quick enough to make on a busy weeknight too.

Ciao!


 Chicken Fricassee

2 pounds chicken breasts                     1/4 cup dry wine
1 tablespoon butter                               1 Tablespoon flour
1 Tablespoon olive oil                          1 garlic clove, minced
1 pound mushrooms                             1 1/2 cups chicken broth
1 medium onion, chopped fine             1/3 cup sour cream
1 egg yolk                                             2 teaspoons lemon juice

Heat butter and oil in skillet.  Sprinkle chicken with salt and pepper.  When butter stops foaming, add chicken and brown 4 minutes on each side.  Remove chicken from skillet and tent with foil.  Add mushrooms, onion and wine to skillet.  Cook 8-10 minutes.  Add flour and garlic.  Add broth and bring mixture to a boil.  Reduce heat, add chicken, cover and cook 10-15 minutes.  Remove chicken.  Whisk together sour cream and egg yolk.  Whisk into sauce slowly.  Stir in lemon juice.

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