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Light chicken fricassee

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Ingredients for 4 servings:

  • 500 g asparagus, green cut into pieces
  • 350 g mushrooms, halved
  • 600 g chicken breast fillet(s), cut into 3 cm pieces
  • 400 ml chicken broth
  • 200 g yogurt, (cream)
  • 2 tbsp, leveled flour
  • 7 stalks of tarragon
  • 3 tsp lemon juice
  • 2 tbsp oil
  • Salt
  • pepper
  • nutmeg
  • 2 tbsp butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light cuisine

Heat 1 tablespoon of oil in a pan and sauté the mushrooms, seasoning with salt and pepper, and remove. Heat the oil and butter and sauté the meat and asparagus, seasoning with salt and pepper. Pour in the broth and bring to a boil. Mix the yogurt with the flour, add to the pan, and simmer covered for 5 minutes. Pluck the tarragon leaves from the stems and finely chop. Add to the fricassee along with the mushrooms and heat through. Season to taste with salt, pepper, nutmeg, and lemon juice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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