Chicken Fricasse

Name: Chicken Fricasse
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb boneless skinless chicken breasts; 1/4 cup mayonnaise; 1 tsp fresh lemon juice; 1 tsp Cajun seasoning; 1/4 tsp black pepper and salt to taste; 2 tbsp Romano cheese, grated; 1 tbsp olive oil; 1 tbsp butter, salted or unsalted; 1 medium onion, sliced; 2 cloves garlic, minced; 8 oz button mushrooms; 1 large celery stalk, sliced; 1 large carrot, sliced; 1 cup dry white wine; 1 1/2 cup Chicken stock, homemade if possible or else low sodium chicken stock; 1 tsp dryed thyme; 1/2 tsp crumbled dry rosemary; 1/2 tsp black pepper and salt to taste; 1 tbsp fresh lemon juice; 1 tsp hot sauce, such as Frank's red hot; 1/2 cup heavy cream

fenway @Fenway

I love the traditional long simmered chicken Fricasse with bone in chicken parts and a egg thickened cream sauce full of fresh vegetables but was looking for a way to speed things up and lighten the dish a bit. This version I came up with is quick and really delicious. Serve it with rice, pasta or potatoes or just crusty bread to dip in the sauce.

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Ingredients

15 mins

4 servings

chicken
1 1/2 lbboneless skinless chicken breasts
1/4 cupmayonnaise
1 tspfresh lemon juice
1 tspCajun seasoning
1/4 tspblack pepper and salt to taste
2 tbspRomano cheese, grated
1 tbspolive oil
1 tbspbutter, salted or unsalted
vegetables
1medium onion, sliced
2 clovesgarlic, minced
8 ozbutton mushrooms
1large celery stalk, sliced
1large carrot, sliced
sauce
1 cupdry white wine
1 1/2 cupChicken stock, homemade if possible or else low sodium chicken stock
1 tspdryed thyme
1/2 tspcrumbled dry rosemary
1/2 tspblack pepper and salt to taste
1 tbspfresh lemon juice
1 tsphot sauce, such as Frank's red hot
1/2 cupheavy cream

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Steps

15 mins

1

Combine mayonnaise, lemon, Cajun seasoning, pepper and Romano cheese, whisk until smooth.
2

Add chicken to mayonnaise mixture to coat.
3

Heat oil and butter in a large deep skillet or dutch oven and brown chicken on all sides. Remove chicken to a plate. Chicken should just be browned not cooked as it will cook more later.
4

Add all vegetables to pan and cook 5 minutes.
5

Add wine to pan and cook until almost gone, add all remaining sauce ingredients and bring to a simmer. Return chicken to the pan, lower heat to a low simmer, covered and braise until chicken is just cooked through about 15 minutes for thick breasts. Remove chicken to a plate, cover to keep warm. Bring sauce and vegetables to a boil and reduce sauce to a thin sauce consistency.
6

Slice chicken, serve on a platter with vegetables and sauce. Serve with pasta, rice, or potatoes to serve Chicken Fricasse over, or serve with crusty bread for dipping in the sauce.

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Cooksnaps

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fenway @Fenway

on April 29, 2015 18:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.