Hühnerfrikassee
80 min709 kcal each
Chicken in a light cream sauce with mushrooms, asparagus and peas, finished with lemon and served over rice.
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Plan this recipeIngredients
for 4 servings- Chicken breast, boneless and skinless700 g
- Carrot1 piece
- Celery1 stalk
- Leeks100 g
- Mushrooms200 g
- Asparagus200 g
- Green peas (fresh or frozen)150 g
- Butter40 g
- Plain flour40 g
- Heavy cream100 ml
- Lemon juice1 tbsp
- White rice, uncooked250 g
- Water1.20 l
- Bay leaf1 piece
- Salt1½ tsp
- Ground white pepper¼ tsp
Method
Prep 20 min · cook 60 min- Simmer the chicken in the water with the carrot, celery, leek, bay leaf and salt for 25 minutes. Lift it out and strain the broth.
- Cut the asparagus into pieces and cook it with the peas in a little of the broth for 5 minutes. Slice the mushrooms. Cook the rice.
- Cook the butter and flour together for 2 minutes, then whisk in 700 ml of the broth and simmer for 10 minutes.
- Add the mushrooms and cook 5 minutes, then the cream and lemon juice. Season with white pepper.
- Add the chicken, cut into pieces, with the asparagus and peas, and warm through.
- Serve over the rice.
Nutrition
per servingCal
709
Protein
49g
Carbs
74g
Fat
24g
Of 7.3g of sugar per serving, 0g is added sugar.
Of 24g of fat per serving, 13g is saturated.
