Light chicken fricassee with fresh mushrooms

Ingredients for 4 servings:

• 2 liters of chicken broth
• 600 g chicken breast fillet(s)
• 320 g mushrooms, brown
• 3 carrots
• 240 g peas
• 60 g butter
• 60 g flour (e.g. whole wheat flour)
• 4 tbsp olive oil
• 4 pinches of nutmeg
• Salt
• pepper
• 280 g rice (e.g. wild rice)

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Cook the rice according to the package instructions. Bring the chicken stock to a boil and simmer the chicken breast fillet in it for about 10 minutes. Meanwhile, peel the carrots and thinly slice them. Trim and finely chop the mushrooms. Remove the chicken from the stock and cut into small pieces. Transfer the stock to a bowl for storage. Heat the oil in a pot and briefly sauté the mushrooms. Then remove the mushrooms from the pot and set aside. Melt the butter and add the flour. Whisk, add a little stock, and bring to a boil. Whisk until a light, creamy sauce forms. Add the mushrooms, carrots, peas, and chicken to the pot and simmer for about 10 minutes. Season with pepper, salt, and nutmeg. Serve the fricassee with the rice. Enjoy!