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Chickie’s Chicken Fricassee

DanaDana Spoonerow

This is a favorite recipe of Uncle Borks. Chickie and I made this recipe for a crowd of women at the Masonic Lodge and we were hailed as caterer’s extraordinaire!

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Chickie’s Chicken Fricassee by Joey
Chickie’s Chicken Fricassee by Joey


  • 1/4 cup butter
  • 1 1/2 lb boneless chicken breast, diced
  • 1 large onion, diced
  • 15 large mushrooms, sliced
  • 3 artichoke hearts, cut into thirds (fresh, canned or frozen, but not marinated)
  • 2 tsp chopped garlic
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1 1/2 cups heavy cream
  • 3 Tbsp must (1/2 dijon and !/2 grain mustard)
  • 1 whole bay leaf
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  • 1

    In a large saucepan, combine the butter, chicken, onion, mushrooms, artichoke heart, garlic, salt and peppers.

  • 2

    Saute on high heat, until all the chicken pieces have turned white, and the onions are transparent. Add the

  • 3

    cream and mustard, and reduce heat. Simmer until it has reached the desired thickness. Garnish with parsley if desired. Great to serve over rice or potatoes and vegetables. Serves 4-6

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