Summary

Ingredients

• 4 chicken breasts
• 1 onion (s)
• 1 bunch soup greens
• 3 tablespoon butter
• 5 tablespoon flour
• 1 cup cream
• 150 g peas, frozen
• 1 can mushrooms
• 1 small Glass capers
• 4 puff pastry pies, ready by the baker
• 1 lemon (s)

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Instructions

1. Cut the onion in half. Heat a saucepan on medium heat and fry the cut side of the onion until dark brown for 8 minutes.
2. Bring water to a boil in a large saucepan. Add the caramelized onion with skin, the soup greens, and chicken breasts. Reduce heat to low and simmer for 15 minutes until the chicken reaches 74°C / 165°F internally.
3. In another saucepan on medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Add the cream and 1 cup of the cooking liquid from the chicken, stirring constantly until smooth. Add more cooking liquid as needed to create a creamy sauce.
4. Remove the chicken from the pot and chop into bite-sized pieces. Add the chopped chicken, frozen peas, canned mushrooms, and capers to the sauce. Season with lemon juice, salt, and pepper to taste.
5. Bake the puff pastry pies according to package instructions. Spoon the chicken fricassee into the warm pies and serve.