Chicken Fricassee

Recipe Ingredients

1/2 cup	118ml	Olive oil
4		Boneless skinless chicken breasts - cut 1" x 2" strips
		(large whole breasts)
1/4 lb	113g / 4oz	Unsalted butter
2		Yellow onions - peeled and diced
1/2 lb	227g / 8oz	Mushrooms - sliced 1/4" thick
3 cups	711ml	Heavy cream
3		Egg yolks
1		Freshly ground mutmeg
1 cup	237ml	Fresh peas - blanched
		(or frozen "petite" peas, defrosted)
		Salt - to taste
		Black pepper, freshly ground - to taste
1 lb	454g / 16oz	Fresh egg fettuccine - cooked
		Freshly grated Parmesan cheese - for serving

Recipe Instructions

Heat the oil in a large skillet. Add the chicken and brown it quickly over high heat. When the chicken is nearly cooked through, remove it to drain on layers of paper toweling. Discard the oil.

Put the butter in the skillet and melt it over meium heat. Add the onions and cook until they are transparent, about 2 to 4 minutes. Add the mushrooms and cook 2 minutes longer, scraping up any browned bits in the skillet.

Return the strips of chicken to the skillet. Whisk the cream into the egg yolks and add a pinch of nutmeg. Stir the cream mixture into the skillet, lower the heat, and cook for 4 to 6 minutes. Add the peas and heat the fricassee thoroughly.

Season the fricassee with salt and pepper to taste. Serve with cooked fettuccine. Pass freshly grated Parmesan cheese separately. This recipes serves 8 to 10.

Source:
THE JAMES BEARD CELEBRATION COOKBOOK edited by Barbara Kafka (c) 1990 - William Morrow and Company, New York - 415 pages - $24.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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