Sunday, January 22, 2012

Quick Chicken Fricassee

As you know I love to watch cooking shows.... and one of my new favorites is "America's Test Kitchen". They give awesome hints and tips for delicious recipes, one episode that I watched was all about Chicken. They roasted a chicken and then did this recipe for Chicken Fricassee... It looked yummo! And seemed lighter in calories so I thought I would give it a shot... I"m always looking for lighter recipes since trying to shed a few pounds after my fattening December... :)   This was awesome!! I served ours with steamed broccoli but you could also serve this over rice or noodles along side a steamed veggie. Also my chicken breasts were quite thick.. I think I should have butterflied them, or before serving sliced the chicken into pieces and then poured the sauce over it. Any way you serve it though, it was delicious!

Quick Chicken Fricassee
Serves 4 to 6
Note:Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

2 pounds boneless, skinless chicken breasts , thighs, or a combination (If the chicken breasts are thick, I suggest butterflying them)
Table salt and ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 pound 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 (I substituted chicken broth)
 1 tablespoon unbleached all-purpose flour
1 medium garlic clove , 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 juice from 1 lemon
2 teaspoons minced fresh tarragon (see note above)

1. Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ 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. (another way to serve this if your chicken breasts are thick is to slice it then pour the sauce over, that way the chicken soaks up more of the sauce) Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ 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.

Like I said before this is good by itself, or since it's saucy it would be good over rice or cooked egg noodles. Enjoy!!

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