Chicken fricassee

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 2 stalk(s) leeks
• 3 carrots
• Salt
• 2 tbsp sauce thickener
• 100 ml milk, 1.5%
• 4 tbsp peas, frozen
• 250 g mushrooms
• pepper
• 2 tbsp sour cream
• Thyme

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW-compatible

Roughly chop the leeks and carrots. Cover the vegetables and chicken breast fillet with salted water, bring to a boil, and cook in a covered pan for about 30 minutes. Remove the meat and cut into bite-sized pieces. Pour the stock through a fine sieve. Clean and slice the mushrooms. Bring the milk and 400 ml of chicken stock to a boil. Cook the peas and mushrooms in it for about 5 minutes and thicken with a sauce thickener. Add the meat to the sauce, heat through, and season with salt, pepper, and thyme. Remove the pan from the heat and stir in the sour cream. 5.0 FP per person. Serve with rice or pasta.