Chicken Fricassie

It was 8:30 last night and Sue (my wife) decided that she was still hungry. I had a couple of high quality free range, boneless skinless chicken breast pieces in the the fridge. I had watched the Cook Illustrated version of Chicken Fricassie on the http://www.americastestkitchen.com/recipes/detail.php?docid=26295web site and through that the basic principles and concepts would work out for a half portion too. It looked pretty fast.. Sue said her hunger tolerance was a half an hour.. so away I went. It really worked and was really juicy.

Chicken Fricassie Cooks Illustrated ala Pat
2 chicken breasts pieces
1 sprinkle of salt
2 Tbs of olive oil
1 Tbs of butter
1 box of mushrooms.. could cut yourself if you wanted to or use different for the different flavor
1/2 chopped onion (better diced)
1 C of chicken Stock
1/2 C of white wine (I used a whole tiny bottle of chardonay)
1/2  lemon's juice from a fresh lemon
1Tbs of flour
2TBs of sour cream (mine also had chives in it)
1 Tbs of Thyme (whoops I forgot this)

I used my fake french enameled dutch oven for this...
Olive Oil in first.. medium high heat.. ad the butter.. swirl around and coat the bottom of the pan.
brown the chicken breast on each side (4 min each side)
Pull off the heat and tent the chicken
Add the onion and the mushrooms. When completely soft add the chicken stock and the wine
Put the chicken back in and cook for about ten min. coverd
Pull half the mushroom stock out and add the sour cream and the beaten egg to a seperate container.
Re incorporate this in off of heat along with the nutmeg and the Thyme.
You should have a velvety sauce an a couple of chicken breasts that have reached 165 degrees

I added some fresh noodles and some Brussels sprouts to complete a rather quick meal with elegant proportions.
This looks pretty complicated.. but really it wasn't.
Sue and I ended up splitting one breast.. so we have another left over for today.
: ) Pat