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.

Space/arrow keys: next or previous step