Monday, October 11, 2010

Chicken Fricassee

I am always looking for new ways to cook chicken for Mart, I feel like I always cook him the same kind. I got my Cooks Illustrated magazine in the mail the other day and saw this recipe and thought I would try it out. It's just a chicken breast with a creamy mushroom sauce on top. He said he liked it and would want it again. (That's saying something!)

Chicken Fricassee

(Courtesy of Cooks Illustrated)

2 pounds boneless, skinless chicken breasts (I cooked three smaller breasts and had plenty of sauce for all three)
Salt and black pepper
1 Tbsp unsalted butter
1 Tbsp olive oil
1 pound cremini mushrooms, cleaned and sliced (my store was out the day I bought them so I just used plain old button mushrooms)
1 medium onion, chopped fine (about 1 cup)
1/4 cup dry white wine
1 Tbsp all purpose flour
1 medium garlic clove, minced (about 1 tsp)
1 1/2 cup chicken stock/broth
1/3 cup sour cream
1 egg yolk
1/2 tsp freshly grated nutmeg
2 tsp juice from 1 lemon (I just used all the juice from the lemon)
2 tsp minced fresh tarragon or parsley

1. Pat chicken dry with paper towels and season both sides with salt and pepper. Heat butter and oil in a 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 a large plate.

2. Add mushrooms, onion and wine to the now 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/stock and bring mixture to a boil, scraping bottom of pan with a wooden spoon to loosen browned bits. Add chicken and any accumulated juices to the skillet. Reduce heat to medium-low, cover and simmer until instant-read thermometer registers 160 degrees when inserted in breasts (5-10 minutes).

3. Transfer chicken to a clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in a medium bowl. Whisking constantly, slowly stir about 1/2 cup of the sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice and terragon/parsley. Return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

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