Summary

Ingredients

• 400 g mixed veetables (carrots, turnips or kohlrabi, reen beans, thin leeks)
• 2 shallot (s) or
• 1 onion (s)
• Water (salt water)
• 600 g chicken breast fillet (s)
• 300 ml chicken broth
• 2 tablespoon butter
• 1 tablespoon flour
• salt and pepper
• Nutmeg, freshly grated
• 150 g cream
• 1 medium egg yolk
• 2 teaspoons lemon juice

Print Recipe Pin Recipe

Instructions

1. Peel or wash and clean the vegetables. Cut the carrots, turnips or kohlrabi into sticks. Halve the beans and cut the leek into fine rings.
2. Bring salted water to the boil and cook the vegetables in them, separated according to their types, until they are firm to the bite: turnips and carrots for about 2 minutes, leeks for 3 minutes, beans for 5 minutes. Lift each one out and quench in the sieve.
3. Peel and finely dice shallots or onions. Wash the chicken, pat dry and dice 1 cm. Heat the broth.
4. Melt the butter in the saucepan over medium heat. Stir in shallots or onions and sauté. Add the meat and fry until it is no longer reddish. Scatter the flour on top and cook briefly. Pour in the broth, season with salt, pepper and nutmeg. Let simmer gently for about 10 minutes.
5. Then mix in the vegetables and heat them up. Remove the pot from the stove. Mix the cream with the egg yolk and a little hot stock, mix into the fricassee. There is also rice, potatoes or hash browns.