Chicken fricassee

Ingredients for 4 servings:

• 800 g chicken breast
• 1 onion(s)
• 3 carrots
• 200 g peas (frozen)
• 1 can mushrooms, sliced
• 1 can of asparagus
• 80 g butter
• 100 ml white wine, dry
• 1 tbsp flour
• 1 egg yolk
• 100 ml whipped cream
• 250 ml water
• 2 tsp instant chicken broth
• 1 pinch(s) black pepper, freshly ground
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil 250 ml of water with 2 teaspoons of chicken stock and let cool. Cut the chicken breast into pieces approximately 2 x 2 cm. Peel the onion and cut into small pieces. Peel the carrots, remove both ends, and finely slice. Drain the asparagus and cut into pieces approximately 1 cm in size. Drain the mushrooms. Melt the butter in a suitable roasting pan over medium heat and slowly sauté the onion until translucent. Add the prepared meat and cook until it turns a slightly pale color. Then add the carrots and sauté for about 5 minutes until al dente. Then add the asparagus, the peas (hopefully thawed by now), and the mushrooms and cook for another 2 minutes. After this time, briefly increase the heat to full. Sprinkle everything with the flour, stir briefly, and deglaze with the cooled chicken stock and white wine. Immediately reduce the heat while stirring, and let it simmer slightly with the lid on. Meanwhile, combine the egg yolk with the cream, pour over the fricassee, and stir in (do not allow it to boil, as this will cause the egg yolk to curdle). Serve hot. This goes best with cooked rice.