chicken fricasse

4 boneless skinless chicken breasts

2 tsp salt

2 tbs butter

1 tbs flour

1 tsp cornstarch

1/2 tsp pepper

1 lb cremini mushrooms sliced

1 garlic clove, minced

1 cup onion chopped finely

1/4 cup water

1 1/2 cup chicken stock

1/3 cup sour cream

1 egg yolk

2 tsp lemon juice

2 tsp fresh chopped herbs (any combo you like i.e. parsley and tarragon)

place chicken breasts in a baking dish and prick the fat end of the chicken breasts with a fork 4-6 times.  salt each chicken breasts with 1/4 tsp salt per side.  cover pan with foil and place in a 275 degree oven for 35 minutes (it will look so gross, don't worry).  pat the chicken dry with paper towels.  heat 1 tbs vegetable oil in a skillet (not non-stick) over medium high heat.

while the pan is heating, mix 2 tbs melted butter with 1 tbs flour and 1 tsp cornstarch and 1/2 tsp pepper. brush one side of the chicken breasts with this mixture and place in hot pan 3-4 minutes on the first side, coat the other side with the mixture and cook for an additional 4 minutes on a slightly lower temperature.  remove the chicken to a plate and cover with foil.

add 1 tbs butter to the same pan the chicken was cooked in.  when the butter is melted add the mushrooms and onion and cook for 8-10 minutes until browned.  pour in 1/4 cup water and cook until evaporated stir in scraping the bottom of the pan.  add garlic and stir to cook.  add chicken stock and bring it up to a simmer.  at this point pour any juices that have accumulated on your chicken plate to the pan.

measure out 1/2 cup of sauce.  mix sour cream with one egg and slowly whisk in warm sauce to temper the mixture.  add the sour cream mixture back into the rest of the sauce.  add lemon juice and chopped herbs.

pour sauce over chicken breasts and serve with a vegetable or over egg noodles.