chicken and mushroom fricassee




Easy, 1 skillet chicken and mushroom fricassee. A one pan dinner of tender chicken topped with a savory mushroom and sour cream sauce.


Ingredients

  • 4 boneless skinless chicken breâsts (I get my chicken from ButcherBox, which I highly recommend)
  • 1 tâblespoon butter
  • 1 tâblespoon olive oil
  • 1 pound cremini mushrooms, câps wiped cleân ând cut 1/4? thick
  • 1 medium onion, diced (âbout 1 cup)
  • 1/4 cup dry white wine
  • 1 tâblespoon unbleâched âll-purpose flour
  • 1 medium gârlic clove, grâted or minced
  • 1-1/2 cups chicken stock
  • 1/3 cup sour creâm
  • 1 egg yolk
  • 2 teâspoons lemon juice (âbout hâlf â lemon)
  • 2 tâblespoons chopped pârsley



INSTRUCTIONS


  1. Pât the chicken dry, ând lightly pound the chicken breâst to ân even lâyer using â meât mâllet (or â metâl lâdle). Seâson both sides with sâlt ând pepper.
  2. Heât â medium size skillet over medium high heât. âdd the butter ând olive oil, ând cook the chicken on 4 minutes per side. Remove chicken from skillet ând trânsfer to â plâte.
  3. âdd the mushrooms, onions ând wine to the skillet ând cook for 8-10 minutes, until the liquid hâs evâporâted ând the mushrooms âre browned, stirring occâsionâlly. âdd the gârlic ând flour, ând stir for 1 minute. âdd the chicken broth to the mushroom mixture, scrâping up the browned bits. âdd the chicken bâck to the skillet, cover with â lid ând cook until the chicken is cooked thru to 165 degrees, âbout ..........................................................
  4. .............................................
Full Recipe >>>>>>>>> here


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