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Creamy Chicken and Mushroom Fricassee

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Tablespoon Kitchens
Updated Mar 13, 2018
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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.

More About This Recipe

  • Fricassee is a term used to describe the technique of cooking cut-up meat through sauteeing and braising. According to American chef Julia Child, fricassee is a hybrid between a sauté and a stew. Chicken fricassee is usually served with a creamy white wine sauce. You can use sour cream, whipping cream or even Greek yogurt to make the sauce creamy, but it’s the wine that really gives it its flavor. We recommend a dry white wine like Sauvignon Blanc. Speaking of recommendations, rumor has it that chicken fricassee was one of Abraham Lincoln’s favorite dishes! You’ll notice that we used chicken thighs in this recipe. Skip the temptation to use chicken breasts, thighs have a higher fat content which translates into tender and moist meat. We’ll tell you all about it in our How to Cook Chicken article.

Creamy Chicken and Mushroom Fricassee

  • Prep Time 55 min
  • Total 55 min
  • Servings 5
  • Ingredients 15
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

350 Calories
17g Total Fat
28g Protein
18g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
44%
Trans Fat
1/2g
Cholesterol
145mg
48%
Sodium
910mg
38%
Potassium
750mg
21%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
13%
Sugars
7g
Protein
28g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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