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🍽️ Quick Chicken Fricassee

388 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet
• 600 ml chicken broth
• 250 g parboiled rice
• salt
• 120 g corn (can; drained weight)
• 200 g frozen vegetable mix (e.g. peas, carrots)
• 60 ml milk (3.5% fat)
• 60 g whipping cream
• 1 tbsp – 2 tbsp spelt flour Type 630
• pepper
• 1 handful parsley (5 g each)

Instructions

1. 1. Pat the chicken breast fillet dry with a kitchen towel.
2. 2. Place the meat in a pot.
3. 3. Pour the chicken broth over it.
4. 4. Bring the liquid to a boil.
5. 5. Reduce the heat to low.
6. 6. Let the meat simmer gently for 15 to 20 minutes.
7. 7. Check if the meat is fully cooked.
8. 8. Rinse the rice in a sieve under cold water.
9. 9. Rinse the rice until the running water is clear.
10. 10. Put the rice in a pot.
11. 11. Add 1 teaspoon of salt.
12. 12. Pour in 500 milliliters of water.
13. 13. Bring the mixture to a boil.
14. 14. Set the heat to the lowest setting.
15. 15. Let the rice simmer covered for 15 to 20 minutes.
16. 16. Keep the rice warm covered if necessary.
17. 17. Remove the chicken meat from the broth.
18. 18. Let the meat cool briefly.
19. 19. Add the corn to the broth.
20. 20. Add the vegetables to the broth.
21. 21. Bring the broth back to a boil.
22. 22. Simmer the vegetables for 2 to 3 minutes over medium heat.
23. 23. Shred or cut the chicken meat into bite-sized pieces.
24. 24. Return the meat to the pot.
25. 25. Whisk milk and cream with the flour.
26. 26. Pour the milk mixture into the broth while stirring.
27. 27. Let the fricassee simmer for 5 minutes over low heat.
28. 28. Check if the sauce thickens slightly.
29. 29. Season the dish with salt and pepper.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Chop the parsley finely.
33. 33. Place a portion of rice on each plate.
34. 34. Arrange the chicken fricassee on the rice.
35. 35. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 388
• Protein: 26 g · Fett/Fat: 4 g · Carbs: 60 g