Fine Chicken Fricassee
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch soup greens
- 600 g chicken breast fillet (s)
- 2 liters water
- Salt and pepper, nutmeg
- 1 tablespoon margarine
- 1 tablespoon flour
- 400 ml chicken broth
- 100 ml white wine, dry
- 1 teaspoon lemon juice
- 400 g asparaus, white (possibly canned)
- 200 g mushrooms (possibly canned)
- 60 g sour cream
- 100 g peas, frozen
- 320 g rice, cooked
Print Recipe
Pin Recipe Instructions
- Cut the soup greens into small cubes. Bring the chicken to the boil with water, soup greens, salt and pepper and simmer for about 1 hour at low temperature. Take out the meat and cut it into pieces.
- Heat the margarine in a saucepan, dust with flour, stir with a whisk and deglaze with stock, white wine and lemon juice while stirring. Cut the asparagus into pieces (if fresh, peeled and pre-cooked), add with the mushrooms (if fresh, cleaned and pre-cooked) and reduce a little. Stir in the sour cream, season with salt, pepper and nutmeg. Fold in the meat and peas and heat for about 2 minutes.
- Serve the chicken fricassee with rice.
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