Quick Chicken Fricassee - America's Test Kitchen

• 2 lbs boneless skinless chicken breasts
• salt & fresh ground pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 lb cremini mushroom, stems trimmed, caps wiped clean and cut into 1/4-inch slices
• 1 medium onion, chopped fine
• 14 cup dry white wine
• 1 tablespoon unbleached all-purpose flour
• 1 medium garlic clove, minced
• 1 12 cups low sodium chicken broth
• 13 cup sour cream
• 1 egg yolk
• 12 teaspoon nutmeg, frreshly grated
• 2 teaspoons lemon juice (from 1 lemon)
• 2 teaspoons fresh tarragon, minced or 2 teaspoons fresh parsley

1. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Heat butter and oil in 12-inch skillet over medium-high heat.
3. When foaming subsides, place chicken in skillet and cook until browned, about 4 minutes.
4. Flip chicken and continue to cook until browned on second side, about 4 minutes longer.
5. Transfer chicken to large plate.
6. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes.
7. Add flour and garlic; cook, stirring constantly, 1 minute.
8. Add broth and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits.
9. Add chicken and any accumulated juices to skillet.
10. Reduce heat to medium-low, cover, and simmer until instant-read thermometer registers 160 degrees when inserted in breasts and 175 degrees when inserted in thighs, 5 to 10 minutes.
11. Transfer chicken to clean platter and tent loosely with foil.
12. Whisk sour cream and egg yolk together in medium bowl.
13. Whisking constantly, slowly stir 1/2 cup sauce into sour cream mixture.
14. Stirring constantly, slowly pour sour cream mixture into simmering sauce.
15. Stir in nutmeg, lemon juice, and tarragon; return to simmer.
16. Season to taste with salt and pepper.
17. Pour sauce over chicken and serve.

chicken breasts, salt, unsalted butter, olive oil, cremini mushroom, onion, white wine, flour, garlic, chicken broth, sour cream, egg yolk, nutmeg, lemon juice, fresh tarragon

Taken from www.food.com/recipe/quick-chicken-fricassee-americas-test-kitchen-488523 (may not work)