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 two, heat a saucepan and fry the cut side of the onion in it until the cut surface is dark brown. Bring water to a boil in a large saucepan. Put the onion with the skin in the boiling water, add the cleaned soup greens and the chicken breasts. Cook for about 15 minutes.
2. In another saucepan, make a roux from butter and flour, deglaze with the cream and the stock and stir until smooth. Add enough broth to make a creamy sauce.
3. Chop the chicken breasts and add them to the sauce, add the peas, champions and capers. Season the fricassee with lemon juice, salt and pepper.
4. Bake the pies in the oven and fill with the chicken fricassee.