Go Back

Chicken Fricasse Recipe

This chicken fricasse is a French recipe that is so moist and so flavorful and is a minimal recipe, so it requires very few ingredients.
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine French


  • Large sauce pan
  • Tongs
  • Bowl


  • 1 chicken breast
  • 1/2 onion small dice
  • 2 tbsp butter
  • 2 tbsp flour all-purpose
  • 1 cup chicken stock
  • 1 bay leaf
  • 1 piece of celery
  • 1 handful parsley
  • 1/4 tsp thyme
  • 1 egg yolk beaten
  • 1/4 cup heavy cream
  • 1 lemon juiced
  • To taste salt
  • To taste pepper


  • Cut chicken breast into thin fillets and season both sides with salt and pepper.
  • Melt butter in large sauce pan over low to medium heat. Add chicken and onions and saute lightly so chicken is seared on both sides, but not brown.
  • Add flour to pan and carefully stir until the it has all dissolved. Gradually stir in enough chicken stock to cover the chicken and bring to a simmer, while stirring. Add celery, parsley, thyme, and bay leaf.
  • Cover the pan and reduce to low heat for 30 minutes, or until the chicken is cooked. Combine egg yolk, heavy cream, lemon, salt, and pepper.
  • Remove chicken from pan. Cook the sauce until thick and add egg yolk, heavy cream, lemon, salt, and pepper mixture. Simmer until thick and pour sauce over chicken.


  • Be sure not to brown the chicken during the searing process. You just want to get the outside of the chicken cooked, but it shouldn't have much color to it yet.
  • Cook on medium to low heat and stir frequently.