Monday, February 18, 2008

Chicken and Mushroom Fricasse

1 lb. boneless skinless chicken breasts
salt and pepper
2T olive oil
2 onions, minced
3 garlic cloves, minced
2 C white mushrooms, sliced
1 1/2C baby bella caps, chopped
1T dried thyme
1/4 C all purpose flour
1C chicken broth
1C beef broth
1C dry white wine
1/3C half and half
4 T lemon juice
2T dried parsley
Heat oil in a skillet. Season chicken with salt and pepper. Cook chicken until it is golden brown on each side. Transfer to a warm plate. Cook onions and garlic in remaining oil, add a bit more if it is needed. Add mushrooms, thyme, and a dash of salt and pepper. Reduce heat and cook, covered, stirring accasionally, until the mushrooms have released their juices, about 10 minutes.. Uncover and cook until liquid evaporates and mushrooms begin to brown., approx. 5-7 minutes. Stir in flour and cook for 1 minute. Slowly stir in broths and wine and bring to a boil. Add half and half, andlemon juice. Return chicken to the pot. Reduce heat to low. Cook for 20-30 minutes to thicken the sauce. Garnish with parsley.Serve over egg noodles.

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