2poundschickenboneless, skinless - thighs or breasts
1poundmushrooms, whole (Button, Cremini or Portobello)
1tablespoonfresh lemon juice
¼cupdry white wine
1cupchopped onion
1cloveminced garlic
1tablespoonoil, vegetable or olive oil
1tablespoonflour, all-purpose
2teaspoonstarragon, dried (optional); or parsley, thyme, sage
1½cupschicken stock
1tablespoonbutter
¼cupheavy cream, heavy whipped cream, room temperature
1largeegg yolk
salt and pepper, to taste
Instructions
Prep
Clean mushrooms with damp paper towel; remove stems; slice mushrooms thinly; set aside
1 pound mushrooms
Chop onion and mince garlic; set aside
1 cup chopped onion
Separate egg; in a small bowl, combine cream and egg yolk; set aside
1 large egg yolk, ¼ cup heavy cream
Trim away any fat; lightly salt and pepper chicken
Cook the chicken and make the sauce:
Add butter and oil to large skillet on medium heat
1 tablespoon oil, 1 tablespoon butter
Place chicken in a single layer in skillet; cook 4-6 minutes on medium heat or until lightly browned; flip and cook another 4-6 minutes; use tongs, remove chicken, transfer to plate and cover with foil
2 pounds chicken
Deglaze pan: add white wine to skillet; use wooden spoon to scrape pan
¼ cup dry white wine
Add chopped onions, mushrooms to pan; cook for 8-10 minutes
1 pound mushrooms, 1 cup chopped onion
Add garlic to mushroom/onion mixture
1 clove minced garlic
Sprinkle flour over mixture and add broth; stir well; reduce heat to medium-low
1 tablespoon flour, 1½ cups chicken stock
Add cream/egg mixture and tarragon; stir well; remove from heat; add lemon juice; season with salt and pepper to taste
1 tablespoon fresh lemon juice, 2 teaspoons tarragon, ¼ cup heavy cream, salt and pepper
Place browned chicken back into pan; return pan to stove ; cover and simmer until the internal temperature reaches 160ºF
Plate and drizzle with mushroom sauce
Notes
At first glance, this recipe looks like you're moving the chicken around a lot...here's the deal:
First, you brown and remove it from the pan
then you make the sauce
then add it back in to finish cooking on a low simmer
If you use chicken thighs with the skin-on you'll have too much oil for the sauce (chicken fat renders a lot of oil), so you'll need to throw some of the oil away
Season the thighs and sear in pan; remove from pan; trim away fat
Pour out some of the oil in the pan (you only need about 2 tablespoons of fat in the pan)
Add flour and resume recipe instructions
If you have time, marinade the chicken in buttermilk in the fridge for about 1 hour. This results in super moist chicken. If you don't have time, no worries! It will still be good!Out of heavy cream? Substitute with ¼ cup sour cream or plain yogurt...just make sure it's room temperatureDo not add the lemon until the very end and make sure the skillet is OFF HEAT or the mixture will curdle