Chicken and Mushroom Fricassee

Chicken and Mushroom Fricassee

Another low-carb, one pan meal that can be ready in 30 minutes.  Chicken and mushroom fricassee is a delicious midweek meal or can be easily dressed up for a nice weekend dinner date at home.

Chicken and Mushroom Fricassee

I love being able to cook a meal using as few pots and pans as possible.  This is another such recipe that can also be made in a snap and using ingredients that you commonly have in the house already.  The taste is amazing even though it’s incredibly simple.  A creamy mushroom sauce with hints of lemon that complement the chicken fabulously.  If you’re in a dinner rut and kind of forgot about this traditional recipe, give it a try tonight.  You and yours will be happy that you did!

Chicken and Mushroom Fricassee

How it’s made:

I usually slice my chicken breasts in half or use smaller cuts of meat for this recipe so they cook through more quickly.  Melt butter in the frying pan and add a little olive oil.  Add the minced garlic and Italian seasoning. Salt and pepper both sides of the chicken and place in the pan to cook for about 4 minutes on each side.  It won’t be cooked through quite yet, but we’re not done with it.  Remove chicken from the pan and sauté onions and mushrooms in the same pan (add a little more butter or olive oil if needed).  Cover and let cook for about 5 minutes.  Add the chicken broth to the mushrooms and put chicken back in the pan.  Allow to simmer for about 5 more minutes.  Next, you’re going to add the lemon juice/sour cream mixture and mix it all together.  Take a look at the quick video tutorial.  

Chicken and Mushroom Fricassee

I like to serve this over noodles, but rice is very good too.

Chicken and Mushroom Fricassee

I hope you enjoy this simple but tasty recipe for chicken and mushroom fricassee.

Chicken and mushroom fricassee
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

An easy one skillet chicken and mushroom fricassee.  Chicken topped with a delightful creamy mushroom sauce

Course: Main Course
Ingredients
  • 4 each skinless chicken breasts
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 lb mushrooms sliced
  • 1 medium onion diced
  • 1 Tbs all-purpose flour
  • 1 Tbs garlic minced
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 2 Tbs lemon juice
  • 1 Tbs Italian seasoning
  • salt and pepper
Instructions
  1. Heat a medium size skillet over medium/high heat.  Melt butter in pan, add olive oil, Italian seasoning and garlic

  2. Salt and pepper both sides of chicken.  Add chicken and cook for about 4 minutes on each side.  Remove chicken from the pan and set aside.

  3. Add additional olive oil if needed and add mushrooms and onions.  Cook for 5 minutes until tender.  Add chicken broth and stir in flour.  Mix well and bring to a simmer

  4. Add chicken back to the pan and continue to simmer over medium heat until chicken is cooked through to 170 degrees.

  5. While chicken is cooking, mix lemon juice and sour cream in a small bowl.  Add to the pan with chicken and mix well.

  6. Add salt and pepper to taste

Serve over rice or noodles if you prefer.

          
 

 

 

6 Comments

  1. YUM, you had me at chicken and mushrooms together. I love both these ingredients and am excited to try this recipe.

  2. deborah dennert says:

    This looks great but when do you add the noodles in? I printed it an realized I don’t see them on the recipe page. Do you just boil them and then put the fricasse on top?

  3. I just make the noodles and put the fricassee on top. Rice works great too! Enjoy!

  4. My family si Cuban so we prepare fricasse de pollo very often, is nice to see how other families prepare this classic. Thanks for sharing your tips =)

  5. I don’t think I have ever had chicken and mushroom fricassee. Or any fricassee that I can think of. This looks great ad I love that it is one pan. I’ll have to try it out!

  6. This looks so yummy! We’ll have to give it a try!

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