Quick chicken fricassee

Ingredients for 4 servings:

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

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken breast fillet, pat dry, skin, and trim. Bring the chicken stock to a boil and cook the meat in it for about 20 minutes until tender. In the meantime, peel and finely dice the carrots and add to the stock. Once cooked, remove the meat, drain the carrots through a sieve, and reserve the stock. Melt the butter in a saucepan and add the flour. Remove the pan from the heat and add the hot stock, stirring with a whisk. Bring to a boil while continuing to stir. Clean and quarter the mushrooms, add them to the sauce with the peas, and heat through. Dice the chicken breast and add it back in with the carrots. Season to taste with curry, nutmeg, pepper, and salt. Serve with rice, or fill the fricassee into queen pies.