Chicken fricassee with nutmeg
4 servings
40 minutes
Chicken fricassée with nutmeg is an elegant dish of Italian cuisine that captivates with its tenderness and rich aroma. Born from European culinary traditions, fricassée has won the hearts of gourmets thanks to its velvety creamy sauce that harmoniously pairs with tender chicken fillet. Nutmeg adds a subtle spiciness to the dish, enriching its flavor with warm, spicy notes. It is the perfect treat for a cozy family dinner or festive table, especially when paired with white wine and fresh baguette. The simplicity of preparation makes it accessible even for beginners, while the result invariably evokes admiration – the creamy texture, tender meat, and harmony of flavors create a true symphony of culinary delight.
1
Rinse the chicken fillet well, dry it, and salt it.
- Chicken fillet: 500 g
- Salt: to taste
2
Then cut into small sticks. Sprinkle with flour and lightly coat in flour.
- Wheat flour: 4 tablespoons
3
Melt butter in a pan and add the chicken. Fry on all sides until it turns white.
- Butter: 50 g
- Chicken fillet: 500 g
4
Now we take the cream (the fat content can be any). We pour it over the pieces of chicken. It is preferable that they are all covered with cream. We add nutmeg and a little black pepper. Mix, bring to a boil (the sauce will start to thicken when boiling).
- Cream 20%: 300 g
- Nutmeg: 1 teaspoon
- Ground black pepper: to taste
5
Reduce the heat to a minimum, simmer with the lid slightly open for 15-20 minutes. The sauce will thicken further, and the fillet will become very soft and tender.