Chicken Fillet Fricassee in Creamy Sauce
by Editorial Staff
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
- Prepare all the necessary foods.
- 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.
- Mix cream (100 ml) with flour.
- Rinse greens, dry, and chop finely.
- Melt the butter in a frying pan and lightly brown the chicken fillet over medium heat (for 10-12 minutes), stirring occasionally.
- 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.
- Pour in the cream and flour and season with salt.
- Then add raw yolk and mix quickly.
- Simmer the chicken in the cream for another 10 minutes.
- Add 100 ml of water or cream to obtain the desired consistency of the sauce.
-
Squeeze 0.5-1 tablespoon from the lemon slice into the pan. a spoonful of juice. Add freshly ground pepper.Mix.
- Add greens.
- Mix. Cover and warm for 1 minute. Remove from heat.
-
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.
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