-
1
Prep: Cut chicken breasts into 1-inch pieces.
-
2
Melt 2 tablespoons butter in large skillet over medium-high heat.
-
3
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
-
4
Add chicken to skillet and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.
-
5
Transfer to a plate.
-
6
Heat remaining 2 tablespoons butter in skillet.
-
7
Add mushrooms and cook, stirring often, until their juices evaporate, about 10 minutes.
-
8
Add shallots and cook until they soften, about 2 minutes.
-
9
Sprinkle with flour and tarragon and mix well.
-
10
Stir in milk and bring to simmer.
-
11
Return chicken to skillet.
-
12
Reduce heat to medium-low and simmer until chicken shows no sign of pink when pierced with a knife, about 10 minutes.
-
13
Season with salt and pepper to taste.
-
14
Spoon over noodles and serve.
-
15
Variations
-
16
Substitute 1 cup chicken broth for an equal amount of milk.
-
17
Add 3 tablespoons dry sherry to the skillet with the milk; substitute chopped fresh parsley for the tarragon (do not use dried parsley).
-
18
Dressing It Up:
-
19
Add 1/2 cup chopped roasted red peppers and/or 1 cup thawed frozen peas to the fricassee during the last 5 minutes of cooking.
-
20
Stir in 1/2 cup freshly grated Parmesan cheese.
