Chicken Fricassee Recipe
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5.0
78 reviews
Excellent
Chicken Fricassee Recipe
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This Chicken Fricassee recipe is the original French comfort food. Chicken breasts cooked with earthy mushrooms in a velvety sauce and sprinkled with tarragon for perfection. Served with rice, roasted vegetables or bulgur pilaf (like I did), it is a perfect meal for any occasion.
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Ingredients
- 2 pounds boneless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion finely chopped – (about to 1 cup)
- 1 lbs. portobello mushrooms cleaned, trimmed, and sliced
- 1/4 cup dry white wine such as Sauvignon blanc
- 1 tablespoon all-purpose flour
- 2 cloves garlic minced
- 1 1/2 cup chicken stock – I used my homemade chicken stock recipe.
For the sauce
- 1/3 cup sour cream
- 1 egg yolk
- 1/2 teaspoon freshly ground nutmeg
- 2 teaspoons lemon juice freshly squeezed
- 2 teaspoons tarragon minced (If you can’t find tarragon, you can use parsley)
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Instructions
- Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat butter and olive oil in a large skillet. Place chicken breasts and cook each side for 4 minutes, in medium high heat. At this point they will not be cooked thoroughly.
- Place them on a plate, cover with aluminum foil and set aside.
- Add the mushrooms, onions, and white wine to same skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms are browned.
- Add garlic and flour and give it a generous stir. Cook for 1 minute.
- Add chicken broth; scrape the bottom to loosen the brown bits and cook until the broth is boiling.
- Add the chicken and all the juices in the plate and cover it with a lid. Cook in medium heat, until the chicken registers 160 F. degrees when a thermometer is inserted in the middle. This will take 5 to 10 minutes.
- In the meantime, whisk the egg yolk and sour cream in a small bowl.
- Take the chicken breasts out and place it on a platter. Cover it with aluminum foil. Set aside.
- Measure 1/2 cup of the mushroom sauce and stir it into the sour cream and egg mixture. Mix.
- Stirring constantly, slowly pour the mixture into the skillet. Stir in the lemon juice, tarragon, and nutmeg. Let it simmer for 5 minutes.
- Taste it for seasoning and add more, if necessary.
- To serve, place a chicken breast on a plate and pour the sauce over it. Sprinkle it with more tarragon.
Notes
- What to do with the leftovers? As long as they are kept in an airtight container in the fridge, this chicken fricassee will keep fresh for up to 2 days.
- Can I freeze this dish? Yes, you can. Once it is fully cooled down to room temperature, place it in an airtight container, and keep it in the freezer for up to a month. Thaw overnight in the fridge 24 hours before you want to serve. Here, I recommend adding the lemon juice, nutmeg, and fresh tarragon right before serving for the freshest flavors.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
14g
(5%)
Protein
54g
(108%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Cholesterol
207mg
(69%)
Sodium
887mg
(37%)
Potassium
1114mg
(32%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
415IU
(8%)
Vitamin C
4mg
(4%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 14g | 5% |
| Protein | 54g | 108% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 207mg | 69% |
| Sodium | 887mg | 37% |
| Potassium | 1114mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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