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🍽️ Creamy Chicken Fricassee with Rice

735 kcal · 30 min · 4 servings

Ingredients

• long-grain rice 250 g
• poultry broth 1.2 L
• chicken breast fillets 500 g
• salt 1 tsp
• pepper, black ground 1 tsp
• carrots 240 g
• white asparagus 350 g
• peas, frozen 350 g
• butter 40 g
• wheat flour, Type 405 40 g
• whipping cream 100 ml
• lemon juice 1 tbsp

Instructions

1. 1. Place the rice into the cooking insert.
2. 2. Insert the cooking insert into the mixing bowl.
3. 3. Pour the hot poultry broth over the rice.
4. 4. Rinse the chicken breast fillet under cold running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the chicken into cubes with a side length of 2.5 cm.
7. 7. Season the meat with ½ tsp salt and ½ tsp pepper.
8. 8. Distribute the seasoned meat in the shallow steam cooking insert.
9. 9. Wash the carrots thoroughly.
10. 10. Peel the carrots.
11. 11. Halve large carrots lengthwise.
12. 12. Cut the carrots into pieces approx. 0.5 cm wide.
13. 13. Wash the asparagus.
14. 14. Peel the asparagus.
15. 15. Cut off the woody ends from the asparagus.
16. 16. Cut the asparagus into 3 cm long pieces.
17. 17. Distribute the carrots, asparagus, and peas in the deep steam cooking insert.
18. 18. Ensure that the ventilation slots remain free.
19. 19. Hang the steam cooking insert into the steam cooking base.
20. 20. Place the lid on the mixing bowl.
21. 21. Steam everything for 15 minutes using the steam cooking button.
22. 22. Remove the steam cooking base.
23. 23. Set the base aside with the lid on.
24. 24. Remove the cooking insert.
25. 25. Keep the rice warm.
26. 26. Empty the mixing bowl.
27. 27. Collect the poultry broth.
28. 28. Measure 400 ml of the broth.
29. 29. Add the butter in pieces to the mixing bowl.
30. 30. Add the flour to the mixing bowl.
31. 31. Insert the measuring cup.
32. 32. Sauté the butter and flour for 2 minutes at speed 2 and 100 °C.
33. 33. Pour in 350 ml of the collected poultry broth.
34. 34. Add the room-temperature cream.
35. 35. Add the lemon juice.
36. 36. Season with ½ tsp salt.
37. 37. Season with ½ tsp pepper.
38. 38. Insert the measuring cup.
39. 39. Mix the sauce for 10 seconds at speed 7.
40. 40. Insert the measuring cup.
41. 41. Cook the sauce for 5 minutes at speed 2 and 100 °C.
42. 42. Check if the sauce is too thick.
43. 43. Add up to 50 ml of hot poultry broth if necessary.
44. 44. Season the sauce to taste with salt and pepper.
45. 45. Insert the measuring cup.
46. 46. Stir the sauce for 10 seconds at speed 2.
47. 47. Add the steamed vegetables to the sauce in the mixing bowl.
48. 48. Add the steamed meat to the sauce in the mixing bowl.
49. 49. Insert the measuring cup.
50. 50. Mix everything for 20 seconds at speed 1 with reverse rotation.
51. 51. Serve the fricassee together with the rice.
52. 52. Enjoy your meal!

Nutrition per serving

• kcal: 735
• Protein: 49 g · Fett/Fat: 28 g · Carbs: 72 g