Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Quick Chicken Fricassee - America's Test Kitchen Recipe
    Lost? Site Map

    Quick Chicken Fricassee - America's Test Kitchen

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Maureen in MA's Note:

    This is a streamlined version of the classic French dish of poached chicken in cream sauce. Two tablespoons of chopped fresh parsley leaves may be substituted for the tarragon in this recipe.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Pat chicken dry with paper towels and season with 1 teaspoon salt and ½ 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 browned on second side, about 4 minutes longer. Transfer chicken to large plate.
    2. 2
      Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 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 browned bits. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
    3. 3
      Transfer chicken to clean platter and tent loosely with foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir ½ cup sauce into sour cream mixture. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season to taste with salt and pepper. Pour sauce over chicken and serve.

    Ratings & Reviews:

    • on August 02, 2014

      55

      Absolutely divine! Definitely a

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2014

      55

      So good, but not an every week kind of meal...it was rich/heavy tasting. Made as written and loved the creaminess of the sauce and addition of the mushrooms (though I was the only one on that part). Made for Spring PAC 2014.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Quick Chicken Fricassee - America's Test Kitchen

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 437.3
     
    Calories from Fat 160
    36%
    Total Fat 17.8 g
    27%
    Saturated Fat 6.4 g
    32%
    Cholesterol 204.3 mg
    68%
    Sodium 317.3 mg
    13%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.2 g
    16%
    Protein 54.6 g
    109%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites