Chicken Fricassee Recipe
User Reviews
5
Chicken Fricassee Recipe
Description
This Chicken Fricassee recipe starts by seasoning chicken breasts, then searing them in butter and olive oil to develop color while keeping the interior slightly undercooked. The skillet is then used to sauté portobello mushrooms and onions, which are deglazed with white wine to build flavor. Garlic and flour are stirred in to create a base for thickening. Adding chicken stock and simmering loosens browned bits, then the chicken returns to cook through gently until tender and cooked to a safe internal temperature.
The sauce is enriched by mixing sour cream with an egg yolk, nutmeg, lemon juice, and tarragon, which are added just before serving to preserve the fresh, bright flavors. This results in a creamy, lemony sauce with aromatic tarragon and a hint of warmth from nutmeg. The mushrooms and onions contribute earthiness and sweetness, complementing the tender chicken.
Chicken Fricassee is a hearty main dish, suitable for dinner accompanied by rice, potatoes, or crusty bread to soak up the sauce. Its creamy texture and balanced flavors offer comfort and refinement.
Leftovers keep well refrigerated for up to two days, and the dish can be frozen for up to a month. For best flavor retention, add lemon juice, nutmeg, and fresh tarragon just before serving after reheating.
Ingredients
- 2 pounds chicken breast boneless
- 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 white wine such as Sauvignon blanc, dry
- 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 nutmeg freshly ground
- 2 teaspoons lemon juice freshly squeezed
- 2 teaspoons tarragon minced (If you can’t find tarragon, you can use parsley)
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
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze cooked dish after cooling; thaw overnight before reheating.
- Add fresh lemon juice, nutmeg, and tarragon after reheating to maintain fresh flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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