Ingredients: |
Ingredients: 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed
salt and pepper
1 tbsp butter
1 tbsp olive oil
1 lb cremini mushrooms, trimmed and sliced 1/4 " thick
1 onion, chopped fine
1/4 c dry white wine
1 tbsp flour
1 garlic clove, minced
1 1/2 c chicken broth
1/3 sour cream
1 large egg yolk
2 tsp lemon juice
2 tsp minced fresh tarragon
1/2 tsp nutmeg
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Directions: |
Directions:Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/2 tsp pepper. Heat butter and oil in skillet over med high heat until butter is melted. Place chicken in skillet and cook until browned, about 4 minutes. Using tongs, flip chicken and cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
Add mushrooms, onion, and wine to new-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8-10 minutes. Add flour and garlic; cook , stirring constantly, for 1 minute. Add broth and bring mixture to boil, scraping up browned bits from bottom of pan. Add chicken and any accumulated juices to skillet. Reduce heat to med low, cover, and simmer until breasts, register 160º and thighs register 175º, 5 -10 minutes.
Transfer chicken to clean platter and tent loosely with aluminum foil. Whisk sour cream and egg yolk together in med bowl. Whisking constantly, slowly stir 1/2 cup heated sauce into sour cream mixture to temper. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in lemon juice, tarragon, and nutmeg, return to simmer. Season with salt and pepper to taste, pour sauce over chicken and serve. |
This recipe for Chicken Fricassee is from