Chicken Fricassee

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  • 2 boneless skinless chicken (equal parts breast and thighs, or you can just use one or the other)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms, stems trimmed, Swipe clean, and cut into 1/4 inch slices
  • 5 shallots, chopped fine
  • 1/3 cup dry white wine
  • 1 tablespoon all-purpose flour
  • One clove garlic, minced
  • 1 1/2 cups low sodium chicken broth
  • 1/4 cup sour cream
  • 2 teaspoons Dijon mustard
  • 1 egg yolk
  • 1/2 teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 2 teaspoons minced fresh tarragon


  1. Pat the chicken dry with paper towels and season with salt and pepper. Heat butter and oil in a skillet over medium-high heat. Once the butter is done foaming, place the chicken in the skillet and cook until browned, about 4 minutes. Flip the chicken and continue to cook until browned on second side, about 4 minutes longer. Transfer the chicken to a large plate.
  2. Add the mushrooms, shallots, and wine to the now empty skillet and cook, stirring occasionally, until the liquid has evaporated in the mushrooms are browned (about 8 to 10 minutes). Add flour and garlic and cook, stirring constantly (about 1 minute). Add the broth and bring the mixture to a boil, scraping the bottom of the pan with a wooden spoon to loosen the fond.
  3. Add the chicken and any accumulated juices to the skillet. Reduce the heat to medium-low, cover, and simmer until cooked (about 5 to 10 minutes).
  4. Transfer the chicken to a clean platter and tend loosely with foil. Whisk the sour cream, Dijon mustard, and egg yolk together in a medium bowl. While whisking constantly, slowly add 1/2 cup of the wine sauce into the sour cream mixture. Once incorporated, begin slowly stirring the wine sauce, and slowly pour the sour cream mixture into the simmering sauce. Stir in the nutmeg, lemon juice, and tarragon. Return to a simmer. Season to taste with salt and pepper, then pour the sauce over the chicken to serve.
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