Fricassee with chicken and mushrooms
2 servings
25 minutes
Chicken and mushroom fricassée is a delicate and exquisite dish of French cuisine that has captured the hearts of gourmets worldwide. Its history dates back to the 17th century when chefs began cooking meat in white sauce, highlighting the natural flavors of the ingredients. Tender pieces of chicken, sautéed to a golden crust, combine with mushrooms, soaking in a creamy cheese sauce with a hint of garlic's spiciness. The dish has a soft texture, rich creamy flavor, and pairs harmoniously with rice or fresh baguette. Fricassée is perfect for a cozy family dinner or festive table, offering enjoyment with its velvety taste and elegant simplicity in preparation.
1
Chop the onion finely.
- Onion: 90 g
2
Cut the mushrooms into cubes.
- Button mushrooms: 200 g
3
Chop the garlic finely.
- Garlic: 15 g
4
Cut the breast into cubes.
- Chicken breast fillet: 600 g
5
Place the chicken in heated olive oil in the frying pan. Fry on high heat for 2-3 minutes.
- Olive oil: 2 tablespoons
- Chicken breast fillet: 600 g
6
Salt and pepper.
- Sea salt: to taste
- Ground black pepper: to taste
7
Add onion and mix. Fry for another 2 minutes.
- Onion: 90 g
8
Add mushrooms and stir. Fry for 2-3 minutes over medium heat.
- Button mushrooms: 200 g
9
Then add butter and mix.
- Butter: 20 g
10
Add cream cheese.
- Cream cheese (curd cheese spread): 2 tablespoons
11
Add mayonnaise and pepper. Mix thoroughly.
- Mayonnaise: 2 tablespoons
- Ground black pepper: to taste
12
After 3 minutes, add garlic and stir. You can add a little more salt.
- Garlic: 15 g
- Sea salt: to taste
13
Add cream, mix, and simmer until the creamy sauce thickens over low heat (about 4–6 minutes).
- Single cream 10% fat: 60 ml
14
Place in a deep dish and serve.
