🍽️ Quick Frikassee with Colorful Vegetables

Name: Quick Frikassee with Colorful Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g long-grain rice; salt; 2 carrots; 1 kohlrabi; 4 spring onions; 150 g fresh green beans; 500 g chicken breast fillet; 30 g butter; 2 tbsp flour; 500 ml chicken broth; 150 ml whipping cream (at least 30% fat content); pepper (from a mill); 1 tbsp lemon juice

655 kcal · 30 min · 4 servings

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Ingredients

200 g long-grain rice
salt
2 carrots
1 kohlrabi
4 spring onions
150 g fresh green beans
500 g chicken breast fillet
30 g butter
2 tbsp flour
500 ml chicken broth
150 ml whipping cream (at least 30% fat content)
pepper (from a mill)
1 tbsp lemon juice

Instructions

1. Place the rice in a pot.
2. Cover the rice with twice as much water as rice.
3. Lightly salt the water.
4. Bring everything to a boil.
5. Let the rice cook for 20 to 25 minutes.
6. Remove the rice from the heat when it is tender.
7. Peel the carrots.
8. Peel the kohlrabi.
9. Cut the carrots and kohlrabi into thin strips.
10. Make the strips about 4 centimeters long.
11. Wash the spring onions thoroughly.
12. Shake the spring onions dry.
13. Slice the white part of the spring onion into thin rounds.
14. Set the onion rings aside.
15. Wash the beans.
16. Snap off the tough ends of the beans.
17. Cut the beans into pieces about 2 centimeters long.
18. Wash the chicken breast fillets.
19. Pat the chicken breast fillets dry with a kitchen towel.
20. Cut the chicken breast into small cubes.
21. Melt the butter in a large pot.
22. Fry the chicken cubes in the butter.
23. Fry the chicken for 5 to 6 minutes until golden brown.
24. Add the prepared vegetables to the chicken.
25. Sauté the vegetables briefly.
26. Sprinkle everything with the flour.
27. Deglaze the pot with the broth.
28. Let the mixture simmer over medium heat.
29. Simmer the mixture for 10 to 15 minutes.
30. Remove the sauce from the heat when it thickens and becomes creamy.
31. Stir in the cream.
32. Bring the mixture to a brief boil.
33. Season the fricassee with salt to taste.
34. Season the fricassee with pepper to taste.
35. Add a splash of lemon juice.
36. Divide the cooked rice among the plates.
37. Top with the fricassee.
38. Serve garnished with freshly ground pepper.
39. Garnish with the reserved spring onion slices.

Nutrition per serving

kcal: 655
Protein: 46 g · Fett/Fat: 27 g · Carbs: 56 g