Chicken and Mushroom Fricasse
Prep Time
Serves
Cooking Mode
1½ pounds boneless skinless chicken breasts
4 tbsp Compliments Unbleached Flour
salt and freshly ground pepper
3 tbsp Compliments Butter
1 package sliced mushrooms
1 tbsp minced Compliments Organic Thyme Leaves
1 clove garlic, minced or pressed
¾ cup Compliments Beef Broth
¼ cup Lucerne® Whipping Cream
hot, cooked Sensations Broad Egg Noodles (optional)
1½ pounds boneless skinless chicken breasts
4 tbsp Compliments Unbleached Flour
salt and freshly ground pepper
3 tbsp Compliments Butter
1 package sliced mushrooms
1 tbsp minced Compliments Organic Thyme Leaves
1 clove garlic, minced or pressed
¾ cup Compliments Beef Broth
¼ cup Lucerne® Whipping Cream
hot, cooked Sensations Broad Egg Noodles (optional)
Directions
1Cut chicken into 11/2-inch pieces. In a bowl, mix together 3 tablespoons flour and salt and pepper to taste. Add chicken and toss until pieces are evenly coated.
2In a 12-inch nonstick frying pan, melt half the butter over medium high heat. Add chicken and cook, turning once or twice, until pieces are lightly browned but chicken is still pink in center (cut to test), about 3 minutes.
3With tongs, transfer chicken to a platter and set aside. Melt remaining butter in pan. Add mushrooms, thyme, and garlic. Stir, then cover pan and let cook until mushrooms exude juices, 4-5 minutes.
4Remove cover and cook, stirring often, until mushrooms are well browned and pan juices have evaporated, about 2 more minutes.
5Sprinkle remaining flour over mushrooms and stir over heat 1 minute.
6Add chicken, broth and cream to pan. Cook, stirring often, until sauce has thickened and chicken is no longer pink in center (cut to test), 2-3 minutes.
7Transfer fricassee to a serving bowl and serve over egg noodles if desired.
Tips
1
Smart “Thyming”: Save the rest of the fresh thyme to use in the Bacon-Shrimp Sauté recipe.
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Personal Note
Personal Note