John Myers
Chicken Fricassee with White Asparagus
The perfect chicken fricassee with white asparagus recipe with a picture and simple step-by-step instructions.
Chicken fricassee with white asparagus
- 500 g Chicken breast fillets
- Rapeseed oil to taste
- 400 ml Chicken stock
- 5 Poles Asparagus white
- 200 g Peas – TK
- Parsley to taste
- 100 ml Cream
- 2 tbsp Water
- 1 tsp Food starch
- Wash the chicken breast fillets, pat dry with one or more kitchen crepes. Then cut the whole thing into strips. Take a tall saucepan, add the strips and heat with the rapeseed oil. Sear the meat while stirring so that a light color can be seen.
- Then the whole thing is then extinguished with the chicken stock. Stir and close with a lid, switch down and cook for a few minutes. In the meantime, peel the asparagus and cut into several pieces. Add these to the pot along with the frozen peas.
- Close everything again with a lid and simmer for another 10 minutes until the vegetables are cooked through. After cooking, pour in the cream. Take a small glass, add the cornstarch and stir in the tablespoons of water.
- Season with salt and gourmet pepper, season to taste. Chop, add & stir parsley. Take deep plates, I made rice for this and put the fricassee in the middle, serve immediately.
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