Chicken Fricassee just like Mom's
by Tavolino
A quick and easy chicken fricassee with tender chicken breast, peas, carrots, and mushrooms in a creamy roux-based sauce that reminds you of Grandma's cooking.
Ingredients
- Chicken breast fillet 600 g
- Carrots 300 g
- Mushrooms 250 g
- Peas - frozen 150 g
- Butter 3 tbsp
- Flour 3 tbsp
- Chicken broth 600 ml
- Heavy cream 100 ml
- Salt and pepper to taste
- Lemon juice 1 splash
- Worcestershire sauce 1 splash
Preparation
- 1
Rinse the chicken breast fillet (600 g) under cold water, pat dry, and cut into bite-sized cubes.
- 2
Peel the carrots (300 g) and slice them thinly. Clean the mushrooms (250 g) and quarter them.
- 3
Heat a pot and sear the chicken on all sides, then remove from the pot and set aside.
- 4
Melt the butter (3 tbsp) in the pot and sauté the mushrooms briefly.
- 5
Add the flour (3 tbsp) to the mushrooms and cook briefly until lightly browned.
- 6
Deglaze with chicken broth (600 ml), stirring constantly to prevent lumps from forming.
- 7
Bring the sauce to a boil and let it simmer for 5 minutes until it thickens slightly.
- 8
Add the carrots and peas (150 g) to the sauce and cook for another 10 minutes over medium heat.
- 9
Return the seared chicken to the sauce and let everything cook through for 5 minutes.
- 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
Bring the chicken fricassee to a brief boil and serve hot.