Chicken Fricassee with Mushrooms

An elegant, delicious, and fragrant French dish! Chicken breast and mushrooms cooked in a cream sauce is something many home cooks know firsthand, but not everyone realizes this popular French dish has a lovely name: fricassee. And it really is wonderful — the tender, juicy chicken is set off beautifully by the aroma and flavor of the mushrooms and a delicate cream sauce. Serve it for lunch or dinner on an ordinary weeknight, or as a hot dish on a holiday table.

Snezhana

Recipe author

Composition / ingredients

Servings:

Chicken breast

300

Mushrooms

200

Onion

Garlic

Cream (10%)

150

Water

Wheat flour

Olive oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 30 % 6 g

Carbohydrates 20 % 4 g

126 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

Gather the ingredients for the chicken and mushroom fricassee. In its home country the dish is made with chicken breast and button mushrooms, but every French restaurant chef has their own special version — so feel free to make it your own. Rinse the chicken breast, pat it dry with a paper towel, and cut it into cubes or strips.
Step 2:

You can use button mushrooms as in the classic recipe, but if you can get your hands on wild mushrooms, definitely do — they'll give the dish an amazing aroma and flavor. Use whatever mushrooms you like; it's especially good with saffron milk caps. If the mushrooms are fresh, wash them thoroughly, cut the larger caps into cubes or strips, boil them in salted water for 20 minutes, drain, and rinse them again.
Step 3:

Peel the onion and cut it into cubes. Pour the olive oil into a skillet (you can use vegetable oil instead), heat it up, and sauté the onion until translucent.
Step 4:

Add the boiled mushrooms, stir, and cook them together over medium heat for another 10 minutes.
Step 5:

Now add the prepared chicken to the pan with the mushrooms. Stir and cook until the chicken turns white. Season with salt and ground black pepper, and add any other seasoning you like. Keep the chicken and mushrooms over the heat for another 10 minutes.
Step 6:

Pour the cream into the pan with the chicken and mushrooms and stir. Turn the heat down to low, cover, and let it simmer for about 10 minutes. In a glass of cold water, stir a tablespoon of flour until smooth, then pour it into the pan and stir. Turn off the heat and let the dish rest, covered, for 15 minutes. If you like your dishes with a little more zing, this is the moment to add a garlic clove pressed through a garlic press.
Step 7:

The dish is ready. Serve it with a side or on its own, topped with grated hard cheese and fresh chopped herbs if you like. Enjoy!