QUICK CHICKEN FRICASSEE
SERVES 4 TO 6
INGREDIENTS
2 POUNDS BONELESS, SKINLESS CHICKEN BREASTS, THIGHS OR COMBO
TABLE SALT AND GROUND BLACK PEPPER
1 TABLESPOON OF UNSALTED BUTTER
1 TABLESPOON OLIVE OIL
1 LB CREMINI MUSHROOMS
STEMS TRIMMED,CAPS WIPED CLEAN CUT INTO 1/4 INCH SLICES
1 MEDIUM ONION, CHOPPED FINE (ABOUT 1 CUP)
1/4 CUP DRY WHITE WINE
1 TABLESPOON UNBLEACHED ALL-PURPOSE FLOUR
1 MED GLOVE OF GARLIC (MINCED OR PRESSED 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 TABLESPOONS LEMON JUICE
2 TEASPOONS MINCED TARRAGON
(2 TABLESPOONS CHOPPED PARSLEY CAN SUB)
DIRECTIONS
1- PAT CHICKEN DRY WITH PAPER TOWEL SEASON WITH 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 OTHER SIDE IS BROWNED. TRANSFER CHICKEN TO A LARGE PLATE.
2- ADD MUSHROOMS, ONIONS, AND WINE TO NOW EMPTY- SKILLET AND COOK, STIRRING OCCASIONALLY UNTIL LIQUID HAS EVAPORATED AND MUSHROOMS ARE BROWNED, ABOUT 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 BROWN BITS.
ADD THE CHICKEN AND ANY JUICES TO THE SKILLET. REDUCE HEAT TO MEDIUM LOW, COVER, SIMMER UNTIL INSTANT READ THERMOMETER READS 160 DEGREES WHEN INSERTED INTO BREASTS AND 175 DEGREES IN THIGHS. ABOUT 5 TO 10 MINUTES.
3- TRANSFER CHICKEN TO A CLEAN PLATTER AND TENT LOOSELY WITH FOIL. WHISK SOUR CREAM AND EGG YOLK TOGETHER IN MEDIUM BOWL. WHISKING CONSTANTLY, SLOWLY STIR 1/2 CUP OF SAUCE INTO SOUR CREAM MIXTURE. STIRRING CONSTANTLY, SLOWLY POUR SOUR CREAM MIXTURE INTO SIMMERING SAUCE. STIR IN NUTMEG, LEMON JUICE, TARRAGON (OR PARSLEY); RETURN TO SIMMER. SEASON TO TASTE WITH SALT AND PEPPER.
POUR SAUCE OVER CHICKEN AND SERVE.