Chicken Fricassee

If your eyes run very badly when peeling onions, then hold the onions under a slow running cold tap.


  • 4 boneless breasts of chicken, cut into 1 cm/ 1/2 inch wide strips
  • 25 g plain flour
  • 50 g butter or margarine
  • 1 onion, chopped
  • 100 g mushrooms, sliced
  • 1/2 tsp dried thyme
  • salt and pepper
  • 150 ml chicken stock
  • 150 ml dry white wine (non alcoholic ,optional)
  • 150 ml soured cream
  • zested lemon rind to garnish

Cooking Process

1. Toss the chicken strips in the flour.
2. Heat the butter or margarine in a frying pan and cook the chopped onion until soft.
3. Add the mushrooms and cook for another 2 minutes. Add the chicken strips and cook until they are golden all over .
4. Sprinkle over the thyme , and season to taste.
5. Mix in the stock and wine and bring to the boil , then reduce the heat and simmer gently for 20 minutes.
6. Reduce the heat further , stir in the soured cream and cook until the sauce is warmed through , but do not allow the sauce to boil.
7. Garnish with lemon rind and serve the chicken with parslied boiled rice and buttered carrots.

Chicken Fricassee
Bon Apetite!

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Chicken Fricassee