Chicken Fricasse

• 1 1/2 lb boneless skinless chicken breasts
• 1/4 cup mayonnaise
• 1 tsp fresh lemon juice
• 1 tsp Cajun seasoning
• 1/4 tsp black pepper and salt to taste
• 2 tbsp Romano cheese, grated
• 1 tbsp olive oil
• 1 tbsp butter, salted or unsalted
• 1 medium onion, sliced
• 2 cloves of garlic, minced
• 8 oz button mushrooms
• 1 large celery stalk, sliced
• 1 large carrot, sliced
• 1/4 cup dry white wine
• 1 1/2 cup Chicken stock, homemade if possible or else low sodium chicken stock
• 1 tsp dryed thyme
• 1/2 tsp crumbled dry rosemary
• 1/2 tsp black pepper and salt to taste
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce, such as Frank's red hot
• 1/2 cup heavy cream

1. Combine mayonnaise, lemon, Cajun seasoning, pepper and Romano cheese, whisk until smooth
2. Add chicken to mayonnaise mixture to coat
3. Heat oil and butter in a large deep skillet or dutch oven and brown chicken on all sides.
4. Remove chicken to a plate.
5. Chicken should just be browned not cooked as it will cook more later
6. Add all vegetables to pan and cook 5 minutes
7. Add wine to pan and cook until almost gone, add all remaining sauce ingredients and bring to a simmer.
8. Return chicken to the pan, lower heat to a low simmer, covered and braise until chicken is just cooked through about 15 minutes for thick breasts.
9. Remove chicken to a plate, cover to keep warm.
10. Bring sauce and vegetables to a boil and reduce sauce to a thin sauce consistancy
11. Slice chicken, serve on a platter with vegetables and sauce.
12. Serve with pasta, rice, or potatoes to serve Chicken Fricasse over, or serve with crusty bread for dipping in the sauce

chicken breasts, mayonnaise, lemon juice, cajun seasoning, black pepper, romano cheese, olive oil, butter, onion, garlic, button mushrooms, celery stalk, carrot, white wine, chicken stock, thyme, rosemary, black pepper, lemon juice, hot sauce, heavy cream

Taken from cookpad.com/us/recipes/356901-chicken-fricasse (may not work)