Quick Chicken Fricassee - America's Test Kitchen |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a streamlined version of the classic French dish of poached chicken in cream sauce. Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe. Ingredients:
2 lbs boneless skinless chicken breasts |
salt & fresh ground pepper |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 lb cremini mushroom, stems trimmed, caps wiped clean and cut into 1/4-inch slices |
1 medium onion, chopped fine |
1/4 cup dry white wine |
1 tablespoon unbleached all-purpose flour |
1 medium garlic clove, minced |
1 1/2 cups low sodium chicken broth |
1/3 cup sour cream |
1 egg yolk |
1/2 teaspoon nutmeg, frreshly grated |
2 teaspoons lemon juice (from 1 lemon) |
2 teaspoons fresh tarragon, minced or 2 teaspoons fresh parsley |
Directions:
1. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 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 1/2 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.
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