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Classic chicken fricassee

Classic Chicken Fricassee

Delicious, unexpected, and made from everyday ingredients! Classic chicken fricassee is pieces of chicken breast in a creamy sauce. The sauce keeps the chicken tender and juicy, and the whole thing comes together quickly and easily.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken fillet

500

Onion

Cream

300

Flour

Vegetable oil (for frying)

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 14 g

Fats 31 % 9 g

Carbohydrates 21 % 6 g

191 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 30 min

Step 1:

How do you make classic chicken fricassee? Gather your ingredients. Chicken breast fillet works best, but other cuts will do too. I use cream with about 20% fat (roughly light cream), but you can use something lighter or even sour cream. For spices, I keep it to salt and ground black pepper, though you can add nutmeg or other mild favorite seasonings.
Step 2:

Rinse the chicken breast under running water and pat it dry. Cut it into short strips, place them on a plate, and dust with flour. Roll each piece evenly to coat.
Step 3:

Heat a skillet over medium heat, add a little oil, and cook the onion, sliced into half-rings, for a few minutes until translucent.
Step 4:

Add the floured chicken to the onion in the pan. Cook, stirring constantly, for a few minutes until each piece is lightly browned.
Step 5:

Pour the cream over the chicken and season with salt, pepper, and any spices to taste. Stir, then cover and simmer over low heat for about fifteen minutes. The sauce should thicken rather than stay thin.
Step 6:

Serve the finished chicken fricassee hot. Rice makes a great side, but it pairs beautifully with pasta too. Enjoy!

Fricassee (from the French fricasser, "to fry and stew") is a stew of white meat in a white sauce, a classic of French cuisine. It's usually made with tender meats like veal, chicken, or rabbit, though you'll also find versions with pigeon, lamb, or pork. Boiled rice is a common side. For a classic fricassee, the meat is cut into small pieces, lightly fried, dusted with flour, and stewed in meat or chicken broth; the liquid is then enriched with cream and egg yolk and seasoned with pepper and lemon juice. Mushrooms, green peas, asparagus, and capers are often added as well.
The cream can be any fat content, but remember that the richer the ingredients, the higher the calorie count of the finished dish.
Every oil is good for cooking only up to a certain point, its smoke point, beyond which it starts to burn and form harmful compounds. Choose an oil with a high enough smoke point for frying and keep the heat below it.
The right skillet matters. The wrong pan can ruin even the best recipe, so pick one suited to what you're cooking.