photo: niftyrecipe.com

Chicken Fricassee

Name: Chicken Fricassee
Ingredients: Chicken fillet 350 g; Champignon 300 g; Cream 20% 200 ml; Water 150 ml; Whole wheat flour 25 g; Egg yolks 1 pcs; Butter 25 g; Lemon juice 15 ml; Nutmeg 0.25 tsp; Salt - to taste; Black pepper - to taste

If you have fresh mushrooms and chicken breast in the fridge, chicken fricassee will be a great option for a tasty and useful dinner. Fricassee is a dish consisting of white meat that is stewing in a saucepan or in a frying pan in a tender white sauce. Chicken or turkey fillet is traditionally used as the main ingredient, and the sauce is prepared on the basis of milk cream. Often additional ingredients are added to meat: mushrooms, asparagus, green peas and much more. Today I offer you a classic recipe for chicken with champignons. The meat prepared in this way is very tasty, juicy and fragrant. It can be served as an independent dish or with a side dish from rice, bulgur or potatoes.

Ingredients

35 min

Ingredients

Chicken fillet

350 g
Champignon

300 g
Cream 20%

200 ml
Water

150 ml
Whole wheat flour

25 g
Egg yolks

1 pcs
Butter

25 g
Lemon juice

15 ml
Nutmeg

0.25 tsp
Salt

- to taste
Black pepper

- to taste

How to Make Chicken Fricassee

Steps

1. Wash chicken fillet and dry from excess moisture with paper towels. Cut the meat into medium-sized bars. Put pieces of chicken fillet in a frying pan with heated butter, spray pieces with lemon juice. Stir periodically and fry the chicken fillet on a high heat for 2-3 minutes so that the meat reaches semi-readiness.

2. Wash fresh champignons, and, if necessary, clean the hats with a knife. Cut the mushrooms into slices of medium thickness. Let’s add crushed champignons to fried chicken fillet.

3. Stir from time to time and continue to fry the ingredients together on medium heat until they are ready. When all the moisture is evaporated from the frying pan, add wheat flour, salt and spices to the fricassee. Mix chicken fricassee, the recipe of which I’m telling you in detail today.

4. Combine half of the cream with broth or water. Pour the obtained mixture into a frying pan with chicken fillet and champignons. Reduce the power of the cooking surface to a minimum, cover the frying pan with a lid and stew the fricassee for 10-12 minutes.

5. After this time, the white sauce thickens, and the meat becomes soft and tender.

6. Combine the remaining half of the cream with one egg yolk, mix thoroughly.

7. Now add to the chicken fricassee a mixture of cream and egg yolk. Stir and continue to stew chicken with mushrooms on a low heat under the lid for another 5 minutes.