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Chicken Fricassee

Preparation time 15 minutes,
Cooking time 30 minutes,
Calories 335 per portion

ingredients

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

method

1. Toss the chicken strips in the flour. Heat the butter or margarine in a frying pan and cook the chopped onion until soft.

2. Add the mushrooms and cook for another 2 minutes. Add the chicken strips and cook until they are golden all over. Sprinkle over the thyme, and season to taste.

3. Mix in the stock and wine and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
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.

4. Garnish with lemon rind and serve the chicken with parslied boiled rice and buttered carrots.

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

What did you think?

24 people have helped to review this recipe. Thankyou!

Chicken fricassee
posted by andi @ 10:43AM, 5/08/09
I tried this recipe once before and it tasted so good i am now doing it again as the "clan" loved it
andi from shropshire
Chicken fricassee
posted by Jessica @ 03:04PM, 3/09/10
I used coconut cream instead of cream for a dairy free alternative , was still teally tasty
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