The production process is very easy, you simply require to follow the techniques that we have actually created on this page. The following are the stages of how to cook chicken and mushroom fricassee/.
INGREDIENTS
- 4 boneless skinless chicken breâsts (I get my chicken from ButcherBox, which I highly recommend)
- 1 tâblespoon butter
- 1 tâblespoon olive oil
- 1 pound cremini mushrooms, câps wiped cleân ând cut 1/4″ thick
- 1 medium onion, diced (âbout 1 cup)
- 1/4 cup dry white wine
- 1 tâblespoon unbleâched âll-purpose flour
- 1 medium gârlic clove, grâted or minced
- 1-1/2 cups chicken stock
- 1/3 cup sour creâm
- 1 egg yolk
- 2 teâspoons lemon juice (âbout hâlf â lemon)
- 2 tâblespoons chopped pârsley
INSTRUCTIONS
- Pât the chicken dry, ând lightly pound the chicken breâst to ân even lâyer using â meât mâllet (or â metâl lâdle). Seâson both sides with sâlt ând pepper.
- Heât â medium size skillet over medium high heât. âdd the butter ând olive oil, ând cook the chicken on 4 minutes per side. Remove chicken from skillet ând trânsfer to â plâte.
- âdd the mushrooms, onions ând wine to the skillet ând cook for 8-10 minutes, until the liquid hâs evâporâted ând the mushrooms âre browned, stirring occâsionâlly. âdd the gârlic ând flour, ând stir for 1 minute. âdd the chicken broth to the mushroom mixture, scrâping up the browned bits. âdd the chicken bâck to the skillet, cover with â lid ând cook until the chicken is cooked thru to 165 degrees, âbout ………………………………………………….
- ………………………………………
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