Aldi – Poultry Fricassee
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 point chicken breast fillet (s) (TK)
- 750 ml broth, instant
- 125 ml white wine
- 1 can mushrooms, whole heads
- 1 can asparagus
- 1 can peas and carrots
- 100 g butter
- 3 tablespoon flour
- 150 g cream cheese (herbs)
- 3 tablespoon lemon juice
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Bring the stock and white wine to a boil in a saucepan. In the meantime, let thawed frozen chicken simmer in the broth. Remove from the broth, cut into pieces, save the brew.
- Drain the vegetables (save the juice if necessary), cut the asparagus and mushrooms into pieces.
- Melt the butter, add the flour and sweat. Pour the broth over the top.
- Bring to the boil and then add the cream cheese. Wait until this has dissolved. Let the vegetables and meat get hot in it. Add lemon juice and season with salt, pepper and nutmeg. If the sauce is still too thick, add some of the vegetable stock.
- Tastes good with rice, spaetzle or noodles.
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