Chicken fricassee with mushrooms in creamy sauce
4 servings
40 minutes
Chicken fricassée with mushrooms in creamy sauce is a refined dish of European cuisine, rooted in classic recipes of French chefs. Fricassée is a cooking technique where meat is stewed in white sauce, preserving tenderness and rich flavor. Here, juicy chicken fillet combines with aromatic mushrooms, while cream adds softness and a creamy texture to the dish. Light notes of dill complement the composition, creating a harmony of flavors. This dish is perfect for a cozy family dinner or a festive lunch and is served with rice, mashed potatoes, or fresh baguette that absorbs the flavorful sauce. Fricassée is not just food; it’s a gastronomic delight that connects tradition and modern taste.
1
Cut the chicken fillet into thin strips, season with salt and pepper to taste. Heat a pan and place the fillet in olive oil.
- Chicken fillet: 300 g
- Olive oil: 10 ml
2
Slice the onion into half rings, add to the fillet, and fry for 10-15 minutes.
- Onion: 1 piece
3
Then add the sliced mushrooms.
- Canned champignons: 250 g
4
After adding the mushrooms, sprinkle everything in the pan with dried dill after 5-7 minutes (can be replaced with parsley, basil, etc.).
- Dried dill: 20 g
5
Pour in the cream, mix thoroughly, wait for the cream to boil, then reduce the heat.
- Cream 10%: 400 ml
6
When the cream thickens, the dish is ready.