Chicken fricassee

Category: Meat dishes
Chicken fricassee

Ingredients

3-4 chicken breast fillets
500 gr frozen green beans or green peas
1 carrot
butter for frying
400 gr sour cream
300 ml water / broth
1 tablespoon cornstarch
salt
a pinch of grated nutmeg

Cooking method

  • Fricassee (fr. Fricassée - all sorts of things) - a stew of white meat in a white sauce. It is usually prepared from veal, chicken or rabbit.

  • I did it in a simple and quick version, using ready-made (boiled) chicken breasts.


  • Boil the fillet until tender, pouring it with boiling water, for 12-15 minutes with medium boil. Can be cooked in a double boiler - 20 minutes.
  • At this time, in a deep skillet or deep frying pan with a thick bottom, put the frozen beans, add a little butter and cook under a lid over medium heat until completely defrosted. Then add carrots grated or cut into thin strips and simmer all together for a few more minutes.
  • Remove the finished chicken fillet from the broth, cool slightly, cut lengthwise into 2 plates and then each into thin strips.
  • Chicken fricassee

  • Prepare the sauce by mixing sour cream, water / broth, starch, salt and nutmeg.
  • Add chopped fillets to vegetables,

  • Chicken fricassee

  • pour over the sauce, cover and cook over low heat until the sauce thickens, stirring occasionally. Remove from heat and leave covered for another 15 minutes. Serve with boiled rice.

  • Sour cream and water can be substituted for cream and white wine


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