Light Chicken Fricassee
3 servings
40 minutes
Light chicken fricassée is the embodiment of French culinary elegance. Its history roots in France's culinary traditions, where sauces and delicate textures play a key role. This dish impresses with its softness and rich creamy flavor, harmoniously combined with light notes of garlic and sweetness of carrots. Chicken fillet sautéed in butter acquires a golden crust, while cream thickening in the oven gives it a special creamy texture. Fricassée is perfect for a cozy dinner, easily pairs with sides like rice, and creates an atmosphere of gastronomic delight. Its simplicity in preparation makes it an excellent choice for both festive tables and everyday meals.
1
Wash the carrots and grate them on a coarse grater. Peel and chop the garlic. Fry the carrots and garlic in olive oil until golden.
- Carrot: 1 piece
- Garlic: 2 cloves
- Olive oil: 20 ml
2
Meanwhile, rinse the chicken breast fillet and cut it into fairly large pieces of more or less the same size.
- Chicken breast fillet: 500 g
3
Melt butter in a second pan, coat chicken pieces in flour, and place them in the hot pan. Fry until golden brown for about 5-7 minutes.
- Butter: 20 g
- Wheat flour: 30 g
4
Transfer the chicken to a baking dish, mix it with fried carrots, season with salt and pepper, and pour cream over everything.
- Chicken breast fillet: 500 g
- Carrot: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Single cream 10% fat: 50 ml
5
Send to the oven preheated to 180 degrees for about 20 minutes. The cream will thicken slightly. After removing, everything needs to be mixed again.
6
Serve without letting it cool! Rice is a great side dish.
