Summary

Ingredients

• 200 ml vegetable stock
• 2 chicken breast fillet (s)
• salt and pepper
• sugar
• 2 tablespoon butter
• 1 tablespoon flour
• 200 ml milk
• 150 g lon rain rice
• 1 bunch spring onion (s)
• 2 carrot (s)
• 250 g white mushrooms
• 1 lemon (s)

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Instructions

1. Bring the broth to the boil. Cut the meat into 2 cm cubes. Cook the chicken cubes in the broth for about 5 minutes on medium heat, then remove (save the broth) and set aside. Season with salt and pepper.
2. Melt the butter for the bechamel sauce. Stir in flour and gradually add milk and warm broth. Season with salt and pepper, bring to the boil while stirring and simmer gently for about 10 minutes.
3. In the meantime, prepare the rice according to the instructions on the packet. Wash the spring onions, remove the roots and quarter the stalks crosswise. Peel the carrots and cut into thin slices. Quarter the mushrooms.
4. Heat the oil in a pan and fry the carrots in it. Add the mushrooms and fry for 3 minutes. Also fry the spring onions briefly and season everything with salt, pepper and sugar.
5. Squeeze the lemon juice. Put the meat in the bechamel sauce and let it get hot. Season the sauce with lemon juice, salt and pepper.
6. Arrange the fricassee with rice on plates, add the vegetable and mushroom mix and serve.