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Marinate Time
15 mins
Prep Time
10 mins
Total Time
25 mins


11/2 pounds
boneless skinless chicken breasts
4 tbsp
Compliments Unbleached Flour
salt and freshly ground pepper
3 tbsp
Compliments Butter
1 package
sliced mushrooms
8 ounces
1 tbsp
minced Compliments Organic Thyme Leaves
clove garlic, minced or pressed
3/4 cup
Compliments Beef Broth
1/4 cup
Lucerne® Whipping Cream
hot, cooked Sensations Broad Egg Noodles (optional)


Step 1

Cut chicken into 11/2-inch pieces. In a bowl, mix together 3 tablespoons flour and salt and pepper to taste. Add chicken and toss until pieces are evenly coated.

Step 2

In a 12-inch nonstick frying pan, melt half the butter over medium high heat. Add chicken and cook, turning once or twice, until pieces are lightly browned but chicken is still pink in center (cut to test), about 3 minutes.

Step 3

With tongs, transfer chicken to a platter and set aside. Melt remaining butter in pan. Add mushrooms, thyme, and garlic. Stir, then cover pan and let cook until mushrooms exude juices, 4-5 minutes.

Step 4

Remove cover and cook, stirring often, until mushrooms are well browned and pan juices have evaporated, about 2 more minutes.

Step 5

Sprinkle remaining flour over mushrooms and stir over heat 1 minute.

Step 6

Add chicken, broth and cream to pan. Cook, stirring often, until sauce has thickened and chicken is no longer pink in center (cut to test), 2-3 minutes.

Step 7

Transfer fricassee to a serving bowl and serve over egg noodles if desired.


Smart “Thyming”: Save the rest of the fresh thyme to use in the Bacon-Shrimp Sauté recipe.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/5 of the recipe):
Saturated Fat:
8 g
7 g
1 g
1 g
110 mg
33 g
310 mg
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