Chicken fricassee, a classic French dish, is made with chicken, mushrooms, carrots, and onions in a creamy sauce. I've turned it into a 30 minute skillet meal, while preserving the comforting flavor of the original.
Carefully slice each chicken breast in half lengthwise to create two thin pieces (as if you were butterflying them, but continue slicing all the way through). Alternately, pound chicken breasts to a 1 inch thickness. Season with salt and pepper
In a sauté pan over medium heat, add butter. When melted and bubbling, add prepared chicken breasts. Cook chicken for 2-3 minutes per side, or until lightly browned. Remove from pan and set aside.
Add carrots and onions to pan and cook for 2 minutes, stirring occasionally. Add mushrooms and cook for another 2 to 3 minutes, or until lightly browned and onions are turning translucent.
Add minced garlic and cook for 30 seconds. Watch carefully as minced garlic can burn quickly. Add flour and toss vegetables to coat. Cook for 30 seconds.
Add chicken broth, heavy cream, and lemon juice to the pan, scraping the bottom of the pan to deglaze. Add chicken breasts back to pan and cook for another 3-4 more minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. (if using a thicker cut of meat, or bone-in chicken, additional time will be needed to cook through.)
Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken. Sprinkle with chopped parsley just before serving.
Boneless, skinless chicken thighs can be used instead of chicken breasts, if desired.
If using bone-in chicken, your cooking times will be extended. When adding chicken broth and chicken breasts back into the pan (step 5), cook chicken until internal temperature reaches 165 degrees. Thicker chicken pieces will take longer to cook.