Quick chicken fricassee with rice

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 4 carrots
• 250 ml cream
• 200 g peas, frozen
• 3 tbsp butter
• 500 ml chicken stock
• 4 sprigs curly parsley
• some lemon juice
• 2 tbsp wheat flour
• salt and pepper
• 4 servings of rice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the desired amount of rice according to the package instructions. Peel the carrots, quarter them lengthwise, and cut into cubes. Cut the chicken breast fillets into approximately 2 cm cubes and season with salt and pepper. Heat the butter in a saucepan. Sauté the meat and carrots for a few minutes. Sprinkle with flour and sauté for about 1/2 minute. Add the cold chicken stock. Bring everything to a boil and simmer for about 3 minutes, stirring occasionally to prevent it from sticking and lumps from forming. Now add the cream and simmer over medium heat, stirring occasionally. Then add the peas and simmer for 2 minutes. In the meantime, pluck the parsley leaves from the stalks and chop finely. Season the fricassee with salt, pepper, and lemon juice. Serve on plates with the rice and sprinkle with parsley.