Description
Indulge in the comforting embrace of this Chicken Fricassee recipe, a classic French dish that transforms tender chicken breasts into a creamy, rich delight. Simmered with earthy Portobello mushrooms and a touch of fragrant tarragon, this recipe elevates family dinners and special occasions alike. Serve it with fluffy rice, roasted vegetables, or nutty bulgur pilaf for a versatile meal that is as impressive as it is satisfying. Easy to prepare and loaded with flavor, this Chicken Fricassee will quickly become a beloved favorite at your table.
Ingredients
Scale
- 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)
- 1 lb. Portobello mushrooms (sliced)
- 1/4 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 cloves garlic (minced)
- 1 1/2 cup chicken stock
- 1/3 cup sour cream
- 1 egg yolk
- 1/2 teaspoon freshly ground nutmeg
- 2 teaspoons lemon juice
- 2 teaspoons tarragon (minced)
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat butter and olive oil in a large skillet over medium-high heat. Sear the chicken for about 4 minutes on each side; remove and cover.
- In the same skillet, add mushrooms, onions, and wine; cook until browned.
- Stir in garlic and flour; cook for another minute.
- Pour in chicken stock, scraping up any brown bits; bring to a boil.
- Return chicken to the skillet; cover and cook until the internal temperature reaches 160°F.
- Whisk together egg yolk and sour cream; mix into the sauce gradually.
- Stir in lemon juice and tarragon; simmer briefly.
- Serve hot, garnished with additional tarragon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 155mg