🍽️ Creamy Chicken and Asparagus Fricassee

Name: Creamy Chicken and Asparagus Fricassee
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g chicken breast fillet; 500 g asparagus; salt; 1 pinch sugar; 1 tbsp butter; pepper (from the mill); 2 tbsp ghee; 2 onions; 125 ml chicken broth; 100 ml white wine; 100 g crème fraîche; lime (zest); 2 tbsp sauce thickener; 200 g frozen peas

466 kcal · 30 min · 4 servings

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Ingredients

600 g chicken breast fillet
500 g asparagus
salt
1 pinch sugar
1 tbsp butter
pepper (from the mill)
2 tbsp ghee
2 onions
125 ml chicken broth
100 ml white wine
100 g crème fraîche
lime (zest)
2 tbsp sauce thickener
200 g frozen peas

Instructions

1. Rinse the chicken breast and cut it into small, bite-sized cubes.
2. Thoroughly wash the asparagus.
3. Peel the bottom third of the asparagus spears with a vegetable peeler.
4. Cut off the tough ends of the asparagus spears.
5. Cut the asparagus into pieces approximately 4 centimeters long.
6. Allow the peas to thaw.
7. Pour 400 milliliters of water into a pot.
8. Add some salt and sugar to the water.
9. Add the butter to the pot.
10. Bring the mixture to a boil.
11. Add the prepared asparagus pieces to the boiling water.
12. Cook the asparagus for about 10 minutes.
13. Remove the asparagus from the water and set it aside.
14. Measure out approximately 125 milliliters of the asparagus cooking water.
15. Set the measured asparagus water aside.
16. Season the chicken cubes with salt and pepper.
17. Heat clarified butter in a pan.
18. Fry the chicken cubes in batches in the hot clarified butter.
19. Cook the meat for about 2 minutes.
20. Remove the fried chicken from the pan and set it aside.
21. Peel the onions.
22. Dice the onions into small cubes.
23. Sauté the onion cubes in the remaining frying fat.
24. Pour the measured asparagus water into the pan.
25. Add the meat broth.
26. Pour the wine into the pan.
27. Add the crème fraîche to the sauce.
28. Grate the lime zest directly into the pan.
29. Thicken the sauce with the sauce thickener until it is creamy.
30. Return the prepared chicken meat to the pan.
31. Add the thawed peas to the pan.
32. Add the prepared asparagus to the pan.
33. Heat the entire mixture briefly until it is warm.
34. Taste the sauce again and adjust with salt and pepper.
35. Serve the fricassee together with basmati rice.

Nutrition per serving

kcal: 466
Protein: 44 g · Fett/Fat: 21 g · Carbs: 19 g