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🍽️ Creamy Chicken Fricassee with Capers

441 kcal · 30 min · 4 servings

Ingredients

• 800 ml poultry stock
• 1 tsp black peppercorns
• 1 piece organic lemon peel
• 2 bay leaves
• salt
• 1 bunch vegetable stock mix
• 1 onion
• 600 g chicken breast fillet (double fillets boneless; approx. 300 g each)
• 300 ml cooking cream
• 300 g small button mushrooms (or Pioppini mushrooms)
• 2 tbsp capers (drained)
• white pepper
• 1 tbsp lemon juice
• parsley (for garnish)

Instructions

1. 1. Add 350 milliliters of water, peppercorns, lemon zest, and a bay leaf to a pot.
2. 2. Bring the mixture to a boil and season it lightly with salt.
3. 3. Wash the soup vegetables, remove the tough stems, and chop them roughly.
4. 4. Peel the onion and cut it into large cubes.
5. 5. Rinse the chicken breasts thoroughly.
6. 6. Add the soup vegetables, the onion, and the chicken breasts to the hot broth.
7. 7. Let everything simmer gently over low heat for about 35 minutes.
8. 8. Remove the chicken from the broth and let it cool down briefly.
9. 9. Strain the broth through a sieve to clarify it.
10. 10. Measure about 750 milliliters of the clear broth and pour it into a clean pot.
11. 11. Stir the cooking cream into the broth.
12. 12. Bring the sauce to a boil.
13. 13. Reduce the sauce to about 600 milliliters until it becomes creamy and thick.
14. 14. Clean the mushrooms thoroughly.
15. 15. Slice large mushrooms or cut them in half.
16. 16. Add the mushrooms to the sauce and let them cook for about 5 minutes.
17. 17. Cut the cooled chicken meat into bite-sized pieces.
18. 18. Stir the chicken pieces and the capers into the sauce.
19. 19. Let everything cook through for another 3 minutes.
20. 20. Season the dish with salt, pepper, and lemon juice.
21. 21. Garnish the fricassee with fresh parsley.

Nutrition per serving

• kcal: 441
• Protein: 52 g · Fett/Fat: 22 g · Carbs: 11 g