John Myers
Simple Chicken Breast Fillet Fricassee
The perfect simple chicken breast fillet fricassee recipe with a picture and simple step-by-step instructions.
- 6 piece Fresh chicken breast fillets approx. 170 grams
- 1,5 liter Homemade vegetable broth
- 350 g Freshly sliced mushrooms
- 150 g Green peas, pre-cooked from our own cultivation, frozen
- 4 tbsp Frozen carrots, pre-cooked from our own cultivation, chopped up.
- 250 g White asparagus spears pre-cooked cut into pieces.
- 2 a cup Sour cream
- 1 tbsp Soy sauce light
- 1 tsp Lime juice fresh
- 1 tbsp Seasonal herbs finely chopped
- 2 piece Red chilli finely chopped without seeds
- 2 piece Garlic cloves finely chopped
- 30 g Butter
- 30 g Flour
- 1 tbsp Olive oil
- 1 pinch White milled pepper
- 1 pinch Freshly grated nutmeg
- 1 pinch Sea salt fine
- 1 pinch Sugar
- 2 piece Baquette to taste
- I had craftsmen in the house and they wanted something delicious, but it shouldn’t be so time-consuming because they needed me to help out. That’s how I came up with the idea for this recipe.
- Vegetable stock approx. 5 l, 1 celery root with greens, 1 parsley root, 1 vegetable onion, 2 cloves of garlic, 200 g green beans, 1 kohlrabi, 500 g white cabbage, 1 cauliflower, 300 g carrots, 3 leeks, 5 tbsp Butter, 5 liters of water, 1 tablespoon of salt. Cut everything roughly. Melt the butter over a low flame and steam everything briefly. Add the cold water to the vegetables, bring to the boil and simmer for 40 minutes. Attention, please don’t stir. Finally add the salt. Sift through, then you have a great vegetable broth. If you want a stock, let the broth continue to simmer over a low flame so that it thickens a little.
- I always have the vegetable broth in stock because I use it for many dishes. Put the fillets in the cold vegetable stock and then bring to the boil once. Simmer over a low heat for about 30 minutes.
- Remove the fillets from the broth and let them cool.
- Let the butter melt, add the flour and then beat everything with a whisk until bubbles. Now pour on the broth. How much broth depends on the consistency you want.
- Cut the meat into cubes, add to the broth and the peas. Add carrots and asparagus.
- In the meantime, sear the mushrooms in the olive oil, add the garlic and chilli and cook for a few minutes and then deglaze with the soy sauce. Add to the other ingredients and bring to the boil while stirring.
- Then stir in the sour cream and let everything simmer gently for a few minutes.
- Now add the herbs. Season everything together with lime juice and the spices to taste. Serve with a baquette or side dishes of your choice.
- My craftsmen and us liked it so much that “almost” nothing was left. Unfortunately I didn’t have time for many pictures this time.
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