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.
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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