Chicken fillet fricassee
2 servings
45 minutes
Chicken fillet fricassée is a refined dish of European cuisine that embodies tenderness and harmony of flavors. Its roots trace back to French gastronomy where 'fricassée' meant stewed meat in white sauce. Here, tender chicken fillet combines with creamy sour cream to create a soft texture and rich taste. Vegetables—sweet pepper, carrot, onion, and green peas—add fresh notes and balance the dish. Garlic and spices enhance the aroma making it rich yet unobtrusive. This light yet nutritious dish pairs perfectly with rice or mashed potatoes. Fricassée is suitable for both a cozy family dinner and a festive table, bringing warmth and satisfaction to everyone who tries it.
1
Wash the meat and cut it into strips.
- Chicken breast fillet: 500 g
2
Peel the onion and slice it into half rings. Also slice the carrot into half rings.
- Onion: 2 pieces
- Carrot: 1 piece
3
Remove seeds and stems from the sweet pepper and cut it into strips.
- Bell pepper: 1 piece
4
Peel and finely chop the garlic.
- Garlic: 3 cloves
5
In a pan, sauté the onion, carrot, and pepper for a few minutes. Add frozen peas to the vegetables.
- Onion: 2 pieces
- Carrot: 1 piece
- Bell pepper: 1 piece
- Frozen green peas: 250 g
6
Add minced garlic and sour cream to the chicken. Mix well.
- Garlic: 3 cloves
- Sour cream: 250 g
7
Transfer the chicken fillet with sour cream to the pan with onion and pepper.
- Chicken breast fillet: 500 g
- Onion: 2 pieces
- Bell pepper: 1 piece
8
Bring the fricassee to a boil, cover with a lid, and simmer until cooked. Stir occasionally. The chicken meat should be tender.
- Salt: to taste
- Spices: to taste
