Chicken Fricasee

Chicken breast is tricky to cook with.  Unless I am breading and frying, my go to chicken part is the thigh for obvious reasons.  Lately, I've been watching a lot of America's Test Kitchens.  Love love love.  This recipe is easy and I love it mostly because it's really saucy.  Try it over rice.

Ingredients:

1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Chicken Breasts (boneless/skinless)
Salt & Pepper
1 lb Crimini Mushrooms, sliced
1 Onion, chopped
1/4 cup White Wine
1 Garlic Clove, finely grated
1 Tablespoon Flour
1 1/2 Cups Low-Sodium Chicken Broth
1/3 Cup Sour Cream
1 Egg Yolk
2 teaspoons Lemon Juice


1.  Heat the butter and olive oil in a skillet over medium-high heat.  Pat the chicken breasts dry with a paper towel then season with salt and pepper.  Brown the chicken breasts, about 4 minutes on each side.  Reserve on a plate.
2.  Add the mushrooms, onions, and wine.  Cook for 8-10 minutes to soften.  Stir in the garlic and flour, cooking for 1 minute.  Add the chicken broth and bring to a bubble.  Return the chicken to the skillet along with any juices from the plate, cover and turn heat to medium.  Simmer for 5-10 minutes to fully cook the chicken.  Remove the chicken to a plate and cover with foil.
3.  Measure out 1/2 cup of the sauce into a bowl.  Whisk the sour cream and egg yolk into the bowl.  Pour back into the skillet and stir to combine.  Stir in the lemon juice and some parsley.  Cut chicken into slices and arrange back into sauce.