Chicken Fricassee
A white-meat chicken stew in a creamy sauce. In classic French cooking, fricassee is chicken cut into small pieces, browned in butter, and braised in a creamy sauce built from cream, white wine, and stock.
Katya1
Recipe author
Chicken Fricassee
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 %
14 g
Fats 45 %
13 g
Carbohydrates 7 %
2 g
182 kcal
GI:
50
/
0
/
50
- Gather the ingredients from the list. We'll make the fricassee the French way. Rinse the chicken fillet, pat it dry, and cut it into small strips about ⅜ inch (1 cm) thick and no more than 1¼ inches (3 cm) long. Put a pat of butter in a skillet and melt it over high heat, then brown the chicken in the melted butter over high heat so the juices stay locked inside and the meat stays juicy — it should turn white, but don't let it develop a browned crust. Squeeze the juice of half a lemon over the meat (no more than 1 tbsp), add salt, nutmeg, pepper, and flour, stir, and cook a couple minutes more. Pour in half the cream and the chicken broth, and stir. Cream can sometimes curdle from the heat; to prevent that, lower the heat to the minimum as soon as the sauce starts to simmer. Cover the skillet and braise the meat in the sauce for about 15 minutes over low heat. Whisk the egg yolks and blend them with the remaining cream until smooth. Pour that mixture into the skillet with the meat and stir. Bring the sauce to a simmer, keep it going a few more minutes with the lid on, then turn off the heat. The fricassee is ready. All that's left is a side dish of your choice — rice, buckwheat, and mashed potatoes all go beautifully with this sauce. Fricassee isn't just delicious, it's also good for you: it's mostly easy-to-digest protein with a range of amino acids, and it's low in fat and carbs. Chicken supplies B vitamins along with vitamins A, E, and D, plus calcium, phosphorus, magnesium, iron, zinc, and folate. That makes it a good choice during periods of mental or physical strain, and for expecting mothers, older adults, and children, as well as anyone dealing with gastritis or other stomach or cardiovascular conditions.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Wheat flour - 325 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Nutmeg - 556 kcal/100g
- Chicken broth - 19 kcal/100g
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