Chicken Fricassee just like Mom's

Preparation

1. 1
   Step 1

   Rinse the chicken breast fillet (600 g) under cold water, pat dry, and cut into bite-sized cubes.

2. 2
   Step 2

   Peel the carrots (300 g) and slice them thinly. Clean the mushrooms (250 g) and quarter them.

3. 3
   Step 3

   Heat a pot and sear the chicken on all sides, then remove from the pot and set aside.

4. 4
   Step 4

   Melt the butter (3 tbsp) in the pot and sauté the mushrooms briefly.

5. 5
   Step 5

   Add the flour (3 tbsp) to the mushrooms and cook briefly until lightly browned.

6. 6
   Step 6

   Deglaze with chicken broth (600 ml), stirring constantly to prevent lumps from forming.

7. 7
   Step 7

   Bring the sauce to a boil and let it simmer for 5 minutes until it thickens slightly.

   Timer · 5 min
8. 8
   Step 8

   Add the carrots and peas (150 g) to the sauce and cook for another 10 minutes over medium heat.

   Timer · 10 min
9. 9
   Step 9

   Return the seared chicken to the sauce and let everything cook through for 5 minutes.

   Timer · 5 min
10. 10
    Step 10

    Stir in the heavy cream (100 ml) and season to taste with salt, pepper, a splash of lemon juice, and a dash of Worcestershire sauce.

11. 11
    Step 11

    Bring the chicken fricassee to a brief boil and serve hot.