Chicken Fricassee

  • 4 boned, skinned chicken breast halves
  • 1/2 tablespoon vegetable oil
  • 1 tablespoon butter or margarine
  • 12 small shallots, halved
  • 8 oz shiitake mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine
  • 2/3 cup chicken stock
  • 2/3 cup whipping cream
  • 1 tablespoon chopped fresh chervil or parsley
  • juice of 1/2 lemon
  • salt
  • pepper
  • chervil leaves, to garnish
    Cut each chicken breast half into 4 pieces. In a skillet, heat oil and butter. Add chicken and cook over high heat until golden. Remove from skillet and set aside. Add shallots to skillet. Cook 3 to 4 minutes until starting to turn golden. Add mushrooms and cook 2 minutes. Sprinkle flour over mushrooms and cook 1 minute. Gradually stir in white wine and chicken stock. Bring to a boil, stirring, and cook 2 minutes until sauce thickens slightly. Return chicken and any juices to skillet. Add whipping cream and simmer 10 to 12 minutes until chicken is tender. Add chervil, lemon juice, salt and pepper. Serve hot. Garnish with chervil. Makes 4 servings.