Creamy Chicken And Mushroom Fricassee Recipes

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CREAMY CHICKEN AND MUSHROOM FRICASSEE



Creamy Chicken and Mushroom Fricassee image

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.

Provided by Tablespoon Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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 Facts : Calories 350, Carbohydrate 18 g, Cholesterol 145 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 7 g, TransFat 1/2 g

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