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Creamy Chicken and Mushroom Fricassee

(2 reviews)
Creamy Chicken and Mushroom Fricassee
  • Prep Time 55 min
  • Total Time 55 min
  • Servings 5
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If there is a more comforting, easier weeknight dinner than this classic chicken and veggie combination that’s ready in less than an hour, we don’t know what it is.

Ingredients

1
package (20 oz) boneless skinless chicken thighs
1
teaspoon salt
1/2
teaspoon ground black pepper
3
tablespoons butter
2
cups diced yellow onions
1
cup diced peeled carrot
1
cup diced celery
1
lb white mushrooms, chopped
1/4
cup Gold Medal™ all-purpose flour
1
cup dry white wine
1 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1/4
cup heavy whipping cream
2
teaspoons lemon juice
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
teaspoon chopped fresh thyme leaves

Directions

  • 1 Rub chicken thighs with salt and pepper. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Cook chicken in butter 2 to 4 minutes on each side or until browned; transfer to plate.
  • 2 Melt remaining 1 tablespoon butter in Dutch oven. Cook onions, carrot and celery in butter 4 to 6 minutes, stirring frequently, until vegetables are softened. Add mushrooms; cook 8 to 10 minutes, stirring occasionally, until mushrooms brown.
  • 3 Stir in flour; cook 30 seconds to 1 minute or until flour coats vegetables and smells nutty. Stir in wine; simmer 1 to 2 minutes, stirring constantly, until thickened. Add broth and chicken. Heat to boiling. Reduce heat to medium-low; simmer 12 to 15 minutes or until juice of chicken is clear when thickest part is cut (at least 165°F) and sauce thickens. Stir in whipping cream, lemon juice and fresh herbs.
Tips  

Use the onions, carrot and celery to “mop up” the delicious browned bits from the bottom of the pan.

Sauvignon Blanc is a good choice of wine for this recipe – both for cooking and for pairing!

Nutrition Information 
No nutrition information available for this recipe
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