Summary

Ingredients

• 600 g chicken breast fillet (s)
• 300 g carrot (s)
• 150 g peas
• 250 g mushrooms
• 750 ml chicken broth
• 2 tablespoon butter
• 2 tablespoon flour
• curry
• nutmeg
• salt and pepper

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Instructions

1. Wash the chicken breast fillet, pat dry, peel and parry. Bring the chicken stock to a boil and cook the meat in it for about 20 minutes.
2. In the meantime, peel the carrots, dice them finely and add to the broth. After the cooking time, remove the meat, drain the carrots through a sieve and collect the stock. Melt the butter in the pan and add the flour. Take the saucepan off the stove and add the still hot broth while stirring with the whisk, then bring to the boil while continuing to stir. Clean and quarter the mushrooms, add to the sauce with the peas and heat. Dice the chicken breast and add back with the carrots. Season to taste with curry, nutmeg, pepper and salt.
3. This goes well with rice or you fill the fricassee in queen pies.