KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
WHY THIS RECIPE WORKS:
Boneless, skinless chicken breasts and thighs considerably cut down our chicken fricassee recipe’s cooking time. To add back richness, we browned the meat in a combination of butter and oil, and browned vegetables until they developed their own fond to serve as the base of the sauce. Upping the amount of glutamate-rich mushrooms boosted the fricassee’s meaty flavor. As a final step, we finished our chicken fricassee recipe’s sauce with sour cream, which added body and pleasant tang. Also, whisking an egg yolk into the sour cream thickened the sauce and made it incredibly silky.
2pounds boneless, skinless chicken breasts , thighs, or a combination
Table salt and ground black pepper
1tablespoon unsalted butter
1tablespoon olive oil
1pound cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
1 medium onion , chopped fine (about 1 cup)
1/4cup dry white wine
1tablespoon unbleached all-purpose flour
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 1/2cups low-sodium chicken broth
1/3cup sour cream
1 egg yolk
1/2teaspoon freshly grated nutmeg
2teaspoons juice from 1 lemon
2teaspoons minced fresh tarragon (see note)
|
1st Keep
 benkopf
|
Comments