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Quick chicken fricassee

updated

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Ingredients for 2 servings:

  • 250 g chicken breast fillet(s)
  • 1 small can of mushrooms, possibly fresh
  • 1 small can of asparagus
  • 250 g Cremefine
  • n. B. Sherry
  • ½ liter chicken broth
  • Dill, dried
  • Fondor
  • Salt
  • some lemon juice
  • some flour or sauce thickener, lighter
  • n. B. wine, white

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

slim version

Place the chicken breast and chicken stock in a saucepan. Simmer on low heat for about 10 minutes, until tender. Remove and dice. Leave about 1/4 liter of the stock in the pan. Add the Cremefine and bring to a boil. Add a dash of sherry and white wine and a few squeezes of lemon juice (I personally prefer a more tart flavor). Season with salt and Fondor. Add the dill. Now slightly thicken the sauce with flour or a sauce thickener. Add the meat, mushrooms, and asparagus and let it warm through in the sauce. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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