Chicken fricassee with long grain rice and mixed vegetables

Ingredients for 2 servings:

• 200 ml vegetable stock
• 2 chicken breast fillets
• salt and pepper
• Sugar
• 2 tbsp butter
• 1 tbsp flour
• 200 ml milk
• 150 g long grain rice
• 1 bunch of spring onions
• 2 carrots
• 250 g mushrooms, white
• 1 lemon(s)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Bring the broth to a boil. Cut the meat into 2 cm cubes. Cook the chicken cubes in the broth over medium heat for about 5 minutes, then remove (reserve the broth) and set aside. Season with salt and pepper. For the béchamel sauce, melt the butter. Stir in the flour and gradually add the milk and warm broth. Season with salt and pepper, bring to a boil while stirring, and simmer gently for about 10 minutes. Meanwhile, prepare the rice according to the package instructions. Wash the spring onions, remove the root ends, and quarter each stalk crosswise. Peel the carrots and slice thinly. Quarter the mushrooms. Heat oil in a pan and fry the carrots. Add the mushrooms and fry for 3 minutes. Briefly fry the spring onions and season everything with salt, pepper, and sugar. Squeeze the lemon juice. Add the meat to the béchamel sauce and heat through. Season the sauce with lemon juice, salt, and pepper. Serve the fricassee with rice on plates, garnish with the vegetable and mushroom mix, and serve.