Best chicken and mushroom fricassee


  • 1/3 cup sour cream
  • 1 egg yolk
  • 2 teaspoons lemon juice (about half a lemon)
  • 2 tablespoons chopped parsley
  • 4 boneless skinless chicken breasts (I get my chicken from ButcherBox, which I highly recommend)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, caps wiped clean and cut 1/4″ thick
  • 1 medium onion, diced (about 1 cup)
  • 1/4 cup dry white wine
  • 1 tablespoon unbleached all-purpose flour
  • 1 medium garlic clove, grated or minced
  • 1–1/2 cups chicken stock
    Best chicken and mushroom fricassee


  1. Pat the chicken dry, and lightly pound the chicken breast to an even layer using a meat mallet (or a metal ladle). Season both sides with salt and pepper.
  2. Heat a medium size skillet over medium high heat. Add the butter and olive oil, and cook the chicken on 4 minutes per side. Remove chicken from skillet and transfer to a plate.
  3. Add the mushrooms, onions and wine to the skillet and cook for 8-10 minutes, until the liquid has evaporated and the mushrooms are browned, stirring occasionally. Add the garlic and flour, and stir for 1 minute. Add the chicken broth to the mushroom mixture, scraping up the browned bits. Add the chicken back to the skillet, cover with a lid and cook until the chicken is cooked thru to 165 degrees, about 5-10 minutes. Remove the chicken from the pan and tent with foil.
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