If you are like me, I’m always looking for a new way to prepare chicken for family meals. Today’s Chicken and Mushroom Fricassee is a winner! I served it over saffron rice because you want something to soak up the delicious sauce. Not too expensive, easy to make, and packed with so much rich flavor, everyone loves it!
I especially appreciate that I can get this on the table in about an hour without a lot of fuss. The only thing that takes some time is reducing the sauce. If you don’t have the patience to let this happen naturally, you can make a cornstarch slurry (1 tbsp cornstarch dissolved in 2 tbsp cold water) and whisk it in. Bring it to a boil (whisking constantly) and it will quickly thicken the sauce and give it a silky feel.
Fricassee is a common comfort food meal you find in many French households. It can be made with chicken like I did today, but also pork, veal, or rabbit. Feel free to add more vegetables if you want and have them on hand, changing and enhancing the flavor of the sauce.
I needed to make this dairy-free, so I skipped the cream at the end. If you use it, your sauce will be creamier and lighter in color than mine.
Instead of pounding the chicken flat, I prefer to cut my chicken breasts horizontally, holding the knife parallel to the cutting board, and very carefully slicing through the long side of the meat (start on the thicker edge) about 2/3 of the way through. Then open it like you would a book and press it flat. If you are working with small breasts you can skip this step if you like.
While this chicken and mushroom fricassee was cooking, the Artist kept coming into the kitchen to see what I was doing because it smelled so good! I served the chicken over saffron rice, the cooking aromas were wonderful and the sauce was heavenly!
So what do you think of this Chicken and Mushroom Fricassee? I hope you make it soon and enjoy every bite just like The Artist and I did! You can serve it for special dinners or put in your regular rotation. Have a wonderful weekend!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Chicken and Mushroom Fricassee:
- Oil, chicken breasts, butter, shallot, salt, white pepper, mushrooms
- Flour or gluten-free flour blend, wine, chicken broth, bay leaf
- Fresh tarragon leaves or thyme, heavy cream, green onions or parsley
PRO Tip:
Have all your ingredients prepped and ready before you start cooking so you can add them easily as they are needed. This will speed up your cooking process and guarantee you don’t overcook your chicken!
PRO Tip:
Use a high quality instant read thermometer to be sure the chicken is cooked through and safe to eat. I love my Thermapen from ThermoWorks. It is expensive but it pays for itself in the ease of use, accuracy, and speed. I’ve had mine for years and it just keeps on working! Keep an eye open for the occasional sale and put it on your holiday gift list!
How to make Chicken and Mushroom Fricassee:
- Fry the chicken on both sides until browned, then transfer chicken to a plate and repeat with remaining chicken if they won’t all fit in your skillet.
- Add the butter, shallots, salt, white pepper, and mushrooms to the same skillet. Cook, stirring frequently until mushrooms begin to brown and release their juices, about 8 minutes. Sprinkle with the flour and cook until lightly toasted, about 1 minute.
- Stir in the wine, broth, and bay leaf, then add cooked chicken pieces and bring to a simmer. Cover and cook until chicken is cooked through, about 5 minutes. An instant read thermometer should register about 160°F to 162°F. Transfer chicken to plates with your choice of side dishes.
- Raise the heat to med-high and cook the sauce, uncovered, until slightly reduced, about 10 minutes. Remove from the heat and stir in the tarragon or thyme and cream (if using). Discard the bay leaf.
- Spoon the sauce and mushrooms over the chicken. Sprinkle the top with green onions or parsley and serve immediately.
PRO Tip:
If you don’t want to wait as long for the sauce to reduce as it takes, you can make a cornstarch slurry (1 tbsp cornstarch and 2 tbsp cool water), stir them together until smooth, then whisk into the sauce and it will thicken it as soon as it comes to a boil. Be sure to stir constantly once you add the slurry so you don’t get any lumps. Remove from the heat when it reaches your desired thickness.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife and paring knife
- Cutting board
- Large nonstick skillet
- Universal lid for pans
- Instant read thermometer
- Serving spoon
Gluten-Free Tips:
* Commercial gluten-free flour blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices to use in this recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
Chicken and Mushroom Fricassee (Gluten Free)
This creamy chicken and mushroom dish has a rich sauce with a slow-cooked flavor that can’t be believed. Today’s classic French chicken stew is easy enough for a weeknight meal and it may wind up being a regular on your menu rotation.
Ingredients
- 2 tablespoons neutral-flavored vegetable oil
- 4 large skinless, boneless chicken breasts, sliced most of the way through along the long edge and opened like a book
- Salt and freshly ground pepper
- 2 teaspoons butter or more oil
- 1 medium shallot, minced
- 1-1/4 teaspoons kosher salt
- 1/4 teaspoon ground white pepper or regular black pepper
- 2 pounds (907g) small mushrooms, thinly sliced
- 2 tablespoons all-purpose flour or gluten-free flour blend*
- 1/2 cup (118 ml) **white wine, dry vermouth, or chicken broth
- 1-1/2 cups (355 ml) chicken broth
- 1 bay leaf
- 2 tablespoons minced fresh tarragon leaves or fresh thyme leaves
- 2 tablespoons heavy cream, optional
- Chopped green onions or parsley, for garnish
- Cooked rice, pasta, polenta, or potatoes, for serving
Instructions
- In a large nonstick skillet, heat the oil until shimmering. Season the chicken with salt and pepper on both sides, add to the skillet and cook over moderately high heat, about 3 to 5 minutes per side, turning occasionally, until lightly browned. The chicken will not be fully cooked. Transfer the chicken to a plate. Cook in batches if the chicken doesn’t all fit in the skillet.
- Add the butter, shallots, salt, pepper, and mushrooms to the same skillet and cook, stirring frequently, until the mushrooms begin to brown and release their liquid, about 8 minutes. Sprinkle with the flour and cook until lightly toasted, about 1 minute, tossing occasionally.
- Stir in the wine, broth, and bay leaf, then add the reserved chicken and any accumulated juices, and bring sauce to a simmer. Cover and cook over moderate heat until the chicken is cooked through, about 5 minutes (depending on the thickness of your chicken pieces). An instant read thermometer should register 160°F to 162°F. Transfer the chicken to plates with some rice, pasta, polenta, or potatoes alongside (you will want to soak up all that delicious sauce; I served mine with saffron rice). Loosely cover the plates with foil to keep them warm.
- Increase the heat under the skillet to medium-high and cook the sauce, uncovered, until slightly reduced, about 10 minutes. Remove the skillet from the heat and stir in the minced tarragon or thyme and heavy cream (if using). Discard the bay leaf.
- Spoon the sauce and mushrooms over the chicken. Sprinkle the top with the green onions or parsley and serve immediately.
Recipe found at www.theheritagecook.com
Notes
* Commercial gluten-free flour blends such as Pamela's,
Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices for this recipe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
Adapted from a recipe in Food and Wine
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 746Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 127mgSodium: 2036mgCarbohydrates: 72gFiber: 4gSugar: 5gProtein: 50g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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