Chicken fricassee

Ingredients for 4 servings:

• 40 g butter
• 40 g flour
• ¼ liter of milk
• 1 liter chicken broth
• 300 g chicken breast
• 200 g mushrooms, fresh
• oil
• 200 g peas, frozen, fresh or canned
• 260 g asparagus, frozen, fresh or jar
• Worcestershire sauce
• salt and pepper

Instructions

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

….. like mom’s!

Cook the chicken in the chicken broth for 20-25 minutes. In the meantime, slice the mushrooms, fry them in a little oil in a pan, and season with salt and pepper. Cut the asparagus into pieces about 1 cm long (if you’re using fresh asparagus, be sure to cook it first!). Shell the peas and thaw or drain them. When the meat is cooked, remove them from the broth, cut them into bite-sized pieces, and set aside. Make a light roux with the flour and butter. Then, while stirring constantly, add the milk and gradually add enough broth until it comes to a boil and forms a nice, creamy sauce. Add the meat, peas, asparagus, and mushrooms and simmer briefly, stirring frequently. Season with salt, pepper, and Worcestershire sauce. Rice is a classic accompaniment.