Fast chicken fricassee

Name: Fast chicken fricassee
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1 small onion; 1 medium-sized carrot; 1 TEASPOON Chicken broth; 1 small bay leaf; 7-10 Tbsp salt, some peppercorns; 100 g Chicken filet; 40 g Long grain rice; 2 Spring onions; 1 tsp (5 g) butter/margarine; 1 tsp (5 g) Flour; 5 TABLESPOONS low-fat milk; 7-10 Tbsp white pepper, nutmeg

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1 small onion
1 medium-sized carrot
1 TEASPOON Chicken broth
1 small bay leaf
7-10 Tbsp salt, some peppercorns
100 g Chicken filet
40 g Long grain rice
2 Spring onions
1 tsp (5 g) butter/margarine
1 tsp (5 g) Flour
5 TABLESPOONS low-fat milk
7-10 Tbsp white pepper, nutmeg

Directions

1
Peel and roughly dice the onion. Peel and wash the carrot. Boil up about 1/4 l water, broth, onion, carrot, bay leaf, salt and peppercorns. Rinse the meat and simmer covered in it for about 10 minutes
2
Put rice in approx. 1/8 l boiling salted water, cover and simmer over low heat for approx. 20 minutes
3
Clean, wash and chop the spring onions. Take the meat out and let it cool down a little. Pour stock through a sieve and collect. Cut carrot into slices, meat into cubes
4
Sauté spring onions in hot fat. Dust with flour and sauté until light yellow. Stir in broth and milk, bring to the boil. Add carrot and meat, simmer for about 2 minutes. Season to taste with salt, pepper and nutmeg. Serve with rice
5
You can vary the fricassee for example with kohlrabi, pointed cabbage or mushrooms. The nutritional value remains almost the same