Summary

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

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Instructions

1. 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.
2. 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.
3. Serve the chicken fricassee with rice.