Chicken Fillet Fricassee in Creamy Sauce

Fricassee (fr. Fricassée – “all sorts of things”, from the verb fr. Fricassee, “fry, stew”) is white meat stewed in a white sauce. Today I’m making chicken fillet fricassee in a creamy sauce. Chicken meat is juicy, tender, and pleasantly sour. Dinner was a success!

Ingredients

• Chicken fillet – 300 g
• Cream 15% – 100-200 ml
• Butter – 25 g
• Wheat flour – 1 incomplete tbsp
• Yolk – 1 pc.
• Lemon (juice) – 1 slice
• Salt to taste
• Freshly ground black pepper – to taste
• Parsley – 2-3 sprigs
• Water – 100-200 ml

Directions

1. Prepare all the necessary foods.

   

2. Rinse the fillets and dry them with paper towels. Cut off films and fat, if any. Cut the fillets across the fibers into medium-sized pieces.
3. Mix cream (100 ml) with flour.
4. Rinse greens, dry, and chop finely.
5. Melt the butter in a frying pan and lightly brown the chicken fillet over medium heat (for 10-12 minutes), stirring occasionally.
6. Then pour 100 ml of water into a frying pan with fried fillets. Cover the pan with a lid, leaving a small gap, reduce heat to low, and simmer chicken fillet for 10 minutes. The liquid should almost evaporate.
7. Pour in the cream and flour and season with salt.
8. Then add raw yolk and mix quickly.
9. Simmer the chicken in the cream for another 10 minutes.
10. Add 100 ml of water or cream to obtain the desired consistency of the sauce.
11. Squeeze 0.5-1 tablespoon from the lemon slice into the pan. a spoonful of juice. Add freshly ground pepper.Mix.

    

12. Add greens.
13. Mix. Cover and warm for 1 minute. Remove from heat.
14. It is customary in our family to serve such chicken fillet fricassee with mashed potatoes. May be supplemented with another side dish – pasta, boiled rice, or fresh vegetable salad.

    

Enjoy your meal!