Chicken Fricasee

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I realize that a lot of people hate mushrooms and the fact that I make so many dishes with mushrooms is probably offending their very nature.  In fact, when I poll people, it’s usually about a 50/50 chance that person will either love or hate mushrooms.  Very rarely do I find people who are just OK with mushrooms.

What can I say? I am mushroom lover.  Once you learn to get past the texture, you start to appreciate and value the complexity of all the different flavors that mushrooms bring to the table.

This dish jazzes up the weeknight workhorse – the skinless, boneless chicken breast – with a creamy, and rich mushroom sauce.  Cream and rich, yes.  Fattening and diet-busting, no!  Heavy cream is traditional in the sauce for this dish, but light cream cheese works equally as well, adding plenty of body and tang to the sauce.  Using spices, herbs, and citrus to finish the dish, you hardly miss any of the heavier fattier ingredients that make up the “traditional” interpretation of Chicken Fricassee.

Start by patting the chicken dry with paper towels and seasoning them with salt and pepper.  Heat the canola oil in a 12-inch skillet over medium-high heat until just smoking, add the chicken, and brown on both sides, about 8 minutes.  Transfer the chicken to a plate.

Add the mushrooms, onion, and wine to the now-empty skillet and cook over medium-heat, stirring occasionally, until liquid has evaporated and mushrooms are browned, about 8 to 10 minutes.

Add the flour and garlic and cook, stirring constantly for about a minute.  Whisk in the chicken broth and bring the mixture to a boil, stirring up any browned bits (flavor!), and bring the mixture to a boil.  Return the chicken and any accumulated juices (flavor!) to the skillet.  Reduce the heat to medium-low, cover, and cook until the chicken registers 160 degrees (about 10 minutes).

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Transfer the chicken to a serving platter and tent loosely with foil.  Whisk 1/2 cup of the sauce from the pan into cream cheese.  This is so your cream cheese doesn’t curdle when you incorporate it into the rest of the sauce.

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Stir the cream cheese mixture back into the pan, then add the lemon juice, tarragon or parsley, and nutmeg.  Bring the sauce to a brief simmer.

Season with salt and pepper to taste and pour the sauce over the chicken and serve!


If you think you’re not a mushroom person, I BEG you to keep trying.  Hopefully this dish can change your mind!


  • 4 (6oz) boneless, skinless chicken breasts, trimmed
  • salt and pepper
  • 2 teaspoons canola oil
  • 1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
  • 1 onion, chopped fine
  • 1/4 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 1 garlic clove, minced
  • 1 1/2 cups low-sodium chicken broth
  • 2 oz light cream cheese, softened
  • 2 tsp lemon juice
  • 2 tsp minced fresh tarragon (or 2 tablespoons of minced fresh parsley)
  • 1/4 tsp ground nutmeg

Original Recipe, America’s Test Kitchen Light & Healthy 2012

Serves 4

Nutritional Info

Per Serving

  • Calories: 300
  • Fat: 7g
  • Saturated Fat: 2.5g
  • Cholesterol: 105mg
  • Carbohydrates: 11g
  • Protein: 44g
  • Fiber: 1g
  • Sodium: 480mg

Tags: , , ,

Categories: Light and Healthy, Poultry, Recipes

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5 Comments on “Chicken Fricasee”

  1. March 12, 2013 at 6:09 am #

    I love mushrooms and I think this recipe looks great!

  2. March 12, 2013 at 4:42 pm #

    Let’s hear it for mushrooms! How could one not love them. Great recipe.

    • February 7, 2014 at 6:36 pm #

      Looks delicious. Well, aren’t you tinnurg out to be the cook!!! I knew you should have opened an American Bakery in Japan you’d have made a killing with decorative cakes and cookies. But I’m biased because I’m your Mom and I think you can do anything!!! Love ya Mum

  3. Luda
    March 27, 2013 at 10:27 am #

    Totally going to try this!!

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