Chicken Breast Fricassee

开云体育

Chicken Breast Fricassee

Serves:?4

Made By: Jeffrey Brown

"So easy to make and so good."

In search of a streamlined technique that would give this classic French braise weeknight potential and a brighter, more complex sauce, we replaced the bone-in chicken parts with convenient boneless, skinless breasts and thighs. We found two ways to add back the richness that we’d lost when we opted for boneless chicken: We browned the meat in a combination of butter and oil, and we browned the vegetables until they developed their own fond to serve as the base of the sauce. Increasing the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished the sauce with sour cream, which added body and a pleasant tang. Whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.

Ingredients:

2?pounds	boneless, skinless?chicken breasts, or thighs
	salt and ground black pepper
1?tablespoon	unsalted butter
1?tablespoon	olive oil
1?pound	cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
1	medium?onion, chopped fine (about 1 cup)
1/4?cup	dry?white wine
1?tablespoon	all-purpose flour
1?clove	medium?garlic, minced or pressed through garlic press (about 1 teaspoon)
1 1/2?cups	low sodium chicken broth
1/3?cup	sour cream
1	egg yolk
1/2?teaspoon	freshly grated?nutmeg
2?teaspoons	lemon juice
2?teaspoons	fresh?tarragon, minced. can substitute parsley

Directions:

Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ? teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes. Flip chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.

2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.

3. Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ? cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

Ginny Butterfield
Cranberry Twp, Pa

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