Chicken with Mushrooms

Chicken Fricassee

I realize this too was a bad picture but I made this dish and before I knew it everyone was eating…that’s a good thing right? So I grabbed a quick pic ???? and there you go.  I have been in Florida a lot lately and because we golf and/or boat there is not much time for else so I have not been cooking in as much as I would like to (as much as my gut buddies would like too as well!!) So in the best interest of my website (that trust me I am the only one excited about )I for~goed all~I do not think my husband was happy but too bad so sad.  This is a simple, quick and tasty dish that is great served with cauli~mash.  I do not eat or cook with starch so I do not get the thick sauces that are so creamy and wonderful (let’s keep it real) but I have been this way for almost two years and I am used to the thin juices running all over…”run flavor run!!!” Enjoy!!!

Product Description

Chicken Fricassee
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  • 4 chicken thighs and 2 skinless chicken breasts (that’s what I use and I have just the perfect amount to serve four)
  • 1-1/2 to 2 lbs of fresh mushrooms (wiped and sliced)
  • 1 whole onion~diced
  • 1 garlic clove~minced
  • 1/4 cup white wine (obviously close by…)
  • 1/3 cup crème fresh
  • juice from half a lemon
  • fresh tarragon~about 1-1/2 tsp ish
  • 1-1/2 cup chick stock
  • 1 egg yolk
  • butter
  • olive oil~cold pressed extra virgin
  • S & P


  1. I use a large electric fry pan just to avoid working in batches I generously salt and crack fresh pepper over both sides of my girls (the chicken of course) I love my pepper grinder- it is so course that I can see big flakes of pepper~it’s so awesome…I am a pepper head so when you get a grinder you like…well it’s marvelous!!!
  2. Anyway melt your butter and olive oil on medium high heat and add your ladies to the pan and do not touch them…think 4-1/2 minutes let’s get them nice and tan (ok brown) then flip and tan for about 5 more. 
  3. Remove and set aside in a dish that will collect the juices. 
  4. Next add your onions, mushrooms and wine and let go so they too can get some color (about 10-12 minutes); add garlic at the end for about a minute then chicken stock. 
  5. Put your girls and their juices back in the pot and cover until chicken is cooked through-usually 5-7 minutes depending on your thickness…I like them thin so it takes no time. 
  6. Meanwhile in a small bowl add your crème fresh, yolk and about 1/4 cup of cooking juices and stir to combine; add to the pan and incorporate fully. 
  7. Finally add in your lemon juice and tarragon and you are done!


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