Prep 0 mins
Cook 40 mins
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.
- 2 lbs boneless skinless chicken breasts
- salt & fresh ground pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 lb cremini mushroom, stems trimmed, caps wiped clean and cut into 1/4-inch slices
- 1 medium onion, chopped fine
- 1⁄4 cup dry white wine
- 1 tablespoon unbleached all-purpose flour
- 1 medium garlic clove, minced
- 1 1⁄2 cups low sodium chicken broth
- 1⁄3 cup sour cream
- 1 egg yolk
- 1⁄2 teaspoon nutmeg, frreshly grated
- 2 teaspoons lemon juice (from 1 lemon)
- 2 teaspoons fresh tarragon, minced or 2 teaspoons fresh parsley
- 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.
- 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.
- 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.
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.
Absolutely divine! Definitely a