Secret Recipe Chicken Fricassee

Secret Recipe Chicken Fricassee

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
jodilmayer
Recipe by  jodilmayer

“This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste.
  2. Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened.
  3. Whisk egg yolks and lemon juice together in a bowl.
  4. Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil.
  5. If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes.
  6. Stir chicken breast pieces into sauce until chicken is heated through.

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Reviews (3)

Rate This Recipe
GabriellaLynn
9

GabriellaLynn

Tastes really good, similar to hollandaise sauce. It tasted even better with the mashed potatoes. I think next time I will put some veggies in it and try it with noodles or rice. I also wonder how I can make it not separate, it was probably the margarine I was using but it sucks when it separates because it doesn't look as appetizing as it really is. Also the recipe makes a ton which is why next time I will half it. of course I didn't use 4 chicken breasts because we usually get full with 2 or 3 cut up in sauce no matter what it is. But I don't think 4 chicken breasts would suffice with the amount it makes. definitely worth trying and tweaking to your tastes although the original is still very good!

Cindy Capps Lepp
9

Cindy Capps Lepp

This is really tasty! You can use skim milk you'll just need to add a little more flour for your roux. Don't let this recipe intimidate you, its easy and great for leftover chicken!

brownie242
0

brownie242

This was okay. I liked it, though not necessarily enough to cook it again, but my husband couldn't eat it. However, he won't eat several creamy sauces. The chicken and sauce was good served on the mashed potatoes. My sauce separated but tasted fine.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 693 cal
  • 35%
  • Fat
  • 61.7 g
  • 95%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 23.3 g
  • 47%
  • Cholesterol
  • 415 mg
  • 138%
  • Sodium
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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