Chicken fricassee in cream sauce

The main ingredient for cooking chicken fricassee in cream sauce is white chicken meat. Traditionally, fillet is used - with its even pieces, the dish looks appetizing and restaurant-style. But, if there is another part of the chicken available, and there is no desire to visit the store specifically to buy a breast, we take any piece. In this case, we remove the skin, separate the bones and use only soft pieces.

Pour cream, chicken broth into a deep frying pan or saucepan, add finely chopped green onions, vegetable oil and vinegar. Mix the ingredients until all the liquid products are homogeneous, cover with a lid and cook over low heat for 5 minutes from the moment of boiling. The mass is periodically stirred with a silicone or metal spatula to avoid sticking to the bottom.

Chicken fillet or other prepared part is cut into long thin strips, this shape of the pieces is quickly dried and looks good in the finished version of the dish. Sprinkle the chopped chicken with flour and mix well so that each piece is evenly covered on each side. This will allow you to thicken the delicate creamy sauce a little and give a special taste to the meat.

Load the chicken into the creamy mass, add the green peas, cover with a lid and simmer. In summer, you can take fresh peas, in winter the taste of the dish will perfectly complement the frozen one.

Chicken meat is very tender and cooks quickly. From the moment of immersion in boiling cream sauce to the end of the cooking process, 5-7 minutes pass. We spread chicken fricassee in cream sauce on a plate, add any side dish, and sprinkle with finely chopped tarragon.

Light and delicious dinner is ready! Bon appetit!