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🍽️ Chicken Fricassee with Ribbon Noodles

457 kcal · 30 min · 4 servings

Ingredients

• Salt
• 100 g chicken breast fillet
• white pepper
• 2 spring onions
• 300 g mushrooms
• 1 sprig lovage
• 120 g whole grain pasta (e.g. whole grain ribbon noodles)
• 15 g butter (1 tbsp; room temperature)
• 15 g whole wheat flour (1 tbsp)
• 100 ml milk (1.5% fat)
• 2 sprigs parsley
• nutmeg

Instructions

1. 1. Bring plenty of water to a boil with salt.
2. 2. Rinse the chicken breast fillet under cold water.
3. 3. Pat the meat dry with a kitchen towel.
4. 4. Cut the fillet into thin strips.
5. 5. Season the chicken strips with salt and pepper.
6. 6. Wash the spring onions thoroughly.
7. 7. Remove the dry ends of the spring onions.
8. 8. Slice the spring onions into thin rings.
9. 9. Clean the mushrooms with a kitchen paper.
10. 10. Cut off the hard stem ends of the mushrooms.
11. 11. Halve or quarter the mushrooms depending on their size.
12. 12. Wash the lovage.
13. 13. Shake the lovage dry.
14. 14. Add the ribbon noodles to the boiling salted water.
15. 15. Cook the noodles according to the package instructions.
16. 16. Bring 200 milliliters of water to a boil in another pot.
17. 17. Add a little salt and the lovage to the boiling water.
18. 18. Add the chicken strips, mushrooms, and spring onions to the pot.
19. 19. Bring the mixture back to a boil.
20. 20. Let the vegetables and meat cook on low heat for about 8 minutes.
21. 21. Mix the butter in a small bowl with the flour.
22. 22. Remove the lovage from the pot after 8 minutes.
23. 23. Add the milk to the chicken fillet in the pan.
24. 24. Let the milk boil with the meat.
25. 25. Stir the flour-butter mixture into the boiling broth gradually.
26. 26. Form the butter pieces to be about the size of peas.
27. 27. Let the sauce simmer for another 2 minutes, stirring frequently.
28. 28. Wash the parsley thoroughly.
29. 29. Shake the parsley dry.
30. 30. Pluck the parsley leaves from the stems.
31. 31. Finely chop the parsley leaves.
32. 32. Add the chopped parsley to the chicken fricassee.
33. 33. Season the dish finally with salt and pepper.
34. 34. Grate some fresh nutmeg directly into the sauce.
35. 35. Drain the cooked noodles.
36. 36. Serve the noodles together with the fricassee.

Nutrition per serving

• kcal: 457
• Protein: 32 g · Fett/Fat: 11 g · Carbs: 55 g