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Chicken stew with mushrooms in skillet from top view
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Chicken Fricassee Recipe

This Chicken Fricassee recipe is the original French comfort food. Chicken breasts cooked with earthy mushrooms in a velvety sauce and sprinkled with tarragon for perfection. Served with rice, roasted vegetables or bulgur pilaf (like I did), it is a perfect meal for any occasion.
Course Dinner
Cuisine French
Diet Gluten Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 569kcal

Ingredients

  • 2 pounds boneless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion finely chopped – (about to 1 cup)
  • 1 lbs. Portobello mushrooms cleaned, trimmed, and sliced
  • 1/4 cup dry white wine such as Sauvignon blanc
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic minced
  • 1 1/2 cup chicken stock – I used my homemade chicken stock recipe.

For the sauce

  • 1/3 cup sour cream
  • 1 egg yolk
  • 1/2 teaspoon freshly ground nutmeg
  • 2 teaspoons lemon juice freshly squeezed
  • 2 teaspoons tarragon minced (If you can’t find tarragon, you can use parsley)

Instructions

  • Pat dry chicken breasts with paper towels and season them generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Heat butter and olive oil in a large skillet. Place chicken breasts and cook each side for 4 minutes, in medium high heat. At this point they will not be cooked thoroughly.
  • Place them on a plate, cover with aluminum foil and set aside.
  • Add the mushrooms, onions, and white wine to same skillet and cook for 8-10 minutes, stirring occasionally, until mushrooms are browned.
  • Add garlic and flour and give it a generous stir. Cook for 1 minute.
  • Add chicken broth; scrape the bottom to loosen the brown bits and cook until the broth is boiling.
  • Add the chicken and all the juices in the plate and cover it with a lid. Cook in medium heat, until the chicken registers 160 F. degrees when a thermometer is inserted in the middle. This will take 5 to 10 minutes.
  • In the meantime, whisk the egg yolk and sour cream in a small bowl.
  • Take the chicken breasts out and place it on a platter. Cover it with aluminum foil. Set aside.
  • Measure 1/2 cup of the mushroom sauce and stir it into the sour cream and egg mixture. Mix.
  • Stirring constantly, slowly pour the mixture into the skillet. Stir in the lemon juice, tarragon, and nutmeg. Let it simmer for 5 minutes.
  • Taste it for seasoning and add more, if necessary.
  • To serve, place a chicken breast on a plate and pour the sauce over it. Sprinkle it with more tarragon.

Video

Notes

  • What to do with the leftovers? As long as they are kept in an airtight container in the fridge, this chicken fricassee will keep fresh for up to 2 days.
  • Can I freeze this dish? Yes, you can. Once it is fully cooled down to room temperature, place it in an airtight container, and keep it in the freezer for up to a month. Thaw overnight in the fridge 24 hours before you want to serve. Here, I recommend adding the lemon juice, nutmeg, and fresh tarragon right before serving for the freshest flavors.

Nutrition

Calories: 569kcal | Carbohydrates: 14g | Protein: 54g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 207mg | Sodium: 887mg | Potassium: 1114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 3mg