Fruity chicken fricassee à la Didi

Ingredients for 4 servings:

• 1 chicken, cooked
• 300 ml chicken broth
• 1 m.-large shallot(s)
• 40 g butter
• 1 tbsp flour
• 1 tsp salt
• 1 tsp white pepper
• some nutmeg
• 200 ml cream
• 1 can sliced ​​mushrooms, 170 g drained weight
• 1 can/n mandarin orange(s), 300 ml
• 1 medium egg yolk
• 2 tsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Remove the skin from the cooked chicken. Cut the chicken into 1 cm cubes. Peel and finely dice the shallots. Heat the stock. Melt the butter in a saucepan over medium heat. Stir in the shallots or onion and sauté. Add the meat and fry. Sprinkle the flour over the chicken and fry briefly. Pour in the stock, season with salt, pepper, and nutmeg. Simmer gently, uncovered, for about 10 minutes. Drain the mushrooms and add them. Stir in the mandarin oranges and their juices. Remove the pan from the heat. Whisk the cream with the egg yolk, lemon juice, and a little hot stock, then stir into the fricassee. Serve with rice, potatoes, or pasta.