Chicken fricassee with saffron

Ingredients for 1 servings:

• 125 g chicken breast
• 85 g asparagus, cuttings from the jar
• 1 tbsp butter
• 1 tbsp flour
• 1 pinch(s) saffron threads
• curry
• ¼ onion(s)
• Salt and pepper, the other in fricassee)
• ½ cup milk
• 75 g basmati

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simple fricassee made from chicken breast and asparagus

Cook the rice as usual. Heat the butter in a pan and add the finely diced onion and the fresh chicken breast cut into 2 cm cubes or 1 cm thick strips. As soon as the butter starts to sizzle over medium heat, stir the ingredients immediately to coat the pan with the butter. Immediately sprinkle a tablespoon of flour evenly over the pan and let it sit on the stovetop without stirring until the flour in the butter turns brown in places. Then deglaze with 1/2 cup fresh milk and 1/2 cup water, stirring vigorously to prevent the flour from clumping. Add 1/2 jar of asparagus trimmings (without the liquid from the jar), crumble in a pinch of saffron threads, and season with salt, pepper, and curry powder. Let the fricassee simmer over low heat until the sauce thickens, stirring frequently. Usually, the rice and fricassee are cooked at the same time this way. If you have leftover chicken, you can of course make the fricassee with already cooked chicken, but the meat will usually be a bit tougher. If you have fresh asparagus, you can use it, but it should be precooked separately.