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Lincoln's Favorite Chicken Fricassee

Course: Main Course
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp cooking oil
  • 4 1/2 cups fresh mushrooms sliced
  • 2 small onions chopped
  • 2 cloves garlic minced
  • 1 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp seasoned salt
  • 1/2 tsp pepper
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/4 tsp marjoram
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1 squeeze lemon juice
  • 2 tbsp dry sherry

Instructions

  • In a skillet, cook chicken in hot oil over medium-high heat for 4 to 5 minutes until no longer pink. Remove chicken and set aside.
  • Add mushrooms, onion, and garlic to skillet. Cook, uncovered, for 4 to 5 minutes until liquid evaporates. Set aside.
  • In a small bowl, stir together sour cream, flour, seasoned salt, and pepper.
  • Add sour cream mixture, milk and broth to mushroom mixture in skillet. Cook and stir until thickened and bubbly.
  • Add marjoram, basil, oregano, and lemon juice and cook for an additional minute. Add chicken and sherry; heat thoroughly.
  • Serve over prepared warm herbed biscuits.