Quick Chicken Fricassee

1. Pat chicken dry with paper towels and season with 1 teaspoon salt and 1⁄2 teaspoon pepper. Heat butter and oil in 12-inch skillet over medium-high heat until butter is melted. Place chicken in skillet and cook until browned, about 4 minutes. Using tongs, flip chicken and cook until browned on second side, about 4 minutes longer. Transfer chicken to large plate.
2. Add mushrooms, onion, and wine to now-empty skillet and cook, stirring occasionally, until liquid has evaporated and mushrooms are browned, 8 to 10 minutes. Add flour and garlic; cook, stirring constantly, 1 minute. Add broth and bring mixture to boil, scraping up browned bits from bottom of pan. Add chicken and any accumulated juices to skillet. Reduce heat to medium-low, cover, and simmer until breasts register 160 degrees and thighs register 175 degrees, 5 to 10 minutes.
3. Transfer chicken to clean platter and tent loosely with aluminum foil. Whisk sour cream and egg yolk together in medium bowl. Whisking constantly, slowly stir 1⁄2 cup hot sauce into sour cream mixture to temper. Stirring constantly, slowly pour sour cream mixture into simmering sauce. Stir in nutmeg, lemon juice, and tarragon; return to simmer. Season with salt and pepper to taste, pour sauce over chicken, and serve.

Two tablespoons of chopped fresh parsley may be substituted for the tarragon in this recipe.