Fast chicken fricassee

Name: Fast chicken fricassee
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Chicken breasts (approx. 400 g each); 7-10 Tbsp Salt; 200 g Long grain rice; 1 TABLESPOON flaked almonds; 500 g green asparagus; 250 g frozen Parisian carrots; 100 g frozen peas; 30 g Butter or margarine; 40 g Flour; 5 TABLESPOONS dry white wine; 7-10 Tbsp Pepper; 100 g Whipped cream; 1 Egg Yolk; 7-10 Tbsp Chervil and lemon

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Chicken breasts (approx. 400 g each)
7-10 Tbsp Salt
200 g Long grain rice
1 TABLESPOON flaked almonds
500 g green asparagus
250 g frozen Parisian carrots
100 g frozen peas
30 g Butter or margarine
40 g Flour
5 TABLESPOONS dry white wine
7-10 Tbsp Pepper
100 g Whipped cream
1 Egg Yolk
7-10 Tbsp Chervil and lemon

Directions

1
Clean or peel the soup greens and cut into pieces. Wash the chicken breasts. Cook the chicken breasts and soup vegetables in 1 litre salted water for approx. 30 minutes. Prepare rice in boiling salted water according to package instructions. Roast almonds in a pan without fat, remove.
2
Clean, wash and cut the asparagus into pieces. Take chicken breasts out of the broth, let them cool down a bit. Pour broth through a sieve and collect. Cook the asparagus, carrots and peas for about 5 minutes, put them in a sieve and collect the broth. Remove flesh from skin and bone and cut into bite-sized pieces. Melt the fat in a pot and sauté the flour in it. Deglaze with stock and wine while stirring. Season to taste with salt and pepper. Mix cream and egg yolk and add to the sauce. Stir in vegetables and meat, season again.
3
Deglaze with stock and wine while stirring. Season to taste with salt and pepper. Mix cream and egg yolk and add to the sauce. Stir in vegetables and meat, season again. Arrange chicken fricassee and rice on plates. Garnish with chervil and lemon. Sprinkle fricassee with almonds