• 4 Boneless chicken breasts but boneless or bone-in chicken thighs would also work
  Pareve margarine and olive oil
• 1 Onionsliced
• 3 Garlic cloves crushed
• 1/2 lb Petit Poi’s
• Liquid: White wine and chicken stock
• Salt & black pepper
• 1 lb Baby Bella or portobello mushroom, sliced

• Pareve cooking cream
• Egg yolk
• Freshly ground nutmeg
• Lemon juice
• Tarragon (fresh or dried) or fresh thyme leaves

Method:

1. Pat the chicken dry, heat oil and margarine in a heavy large skillet. Sear the boneless skinless chicken breasts over medium heat until lightly browned, 3-4 minutes on each side.
2. At this stage, the chicken breasts will not be fully cooked. Once browned, remove them from the pan, cover with foil, and set them aside.

    

3. Cook the vegetables with a little bit of white wine (such as Sauvignon Blanc) in the same deep skillet, making sure to scrape the brown bits at the bottom of the pan with a wooden spoon as you

    

4. Once the vegetables are softened, add a tablespoon of all-purpose flour to thicken the sauce. Cook it for 30-45 seconds, stirring constantly.

    

5. Next, you add in chicken broth, return the chicken pieces back to the pot, put the lid on, bring it to a boil, turn it down to medium-low heat, and let it simmer for 10 minutes or until the chicken is cooked thoroughly.
6. To make the fricassee sauce, you whisk together parve cream with one egg yolk and temper it with some of the liquid from the simmering sauce.
7. Then you add the mixture back into the pot and let it simmer for 5-10 minutes or until the sauce is thickened to your liking. It should be a silky sauce with lots of mushrooms.