Grilled chicken fricassee
very easy
75 mins
75 mins
Ingredients
- 800 g Chicken filet
- 1 l Chicken broth
- 250 g Mushrooms
- 300 g Carrots
- 2 TABLESPOONS Butter or margarine
- 3 TABLESPOONS Flour
- 200 g Whipped cream
- 400 g frozen peas
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp squeezed juice of 1 lemon
- 1 tin(s) (330 g) 6 Sunday rolls fresh dough (refrigerated shelf)
- 1 egg (size M)
- 3 TABLESPOONS grated parmesan cheese
Directions
- 1
Mix the pudding at least 2 StunEier eggs, 75 g flour, milk and salt until smooth. Peel and finely dice onions and carrots. Heat 1 tablespoon of oil in a frying pan. Fry half of the onions, carrots and minced meat for about 5 minutes, turning them over. Season with salt and pepper. Chop the savoy cabbage. Heat 1 tablespoon of oil. Fry the rest of the onions until transparent. Add the savoy cabbage and fry briefly while turning. Season with salt and pepper and let cool off.
- 2
Pour broth through a sieve and collect.
- 3
Heat the fat in a pot and fry the mushrooms. Dust with flour and sauté while stirring. Gradually stir in stock and cream. Add carrots and simmer for about 5 minutes. Cut meat into cubes.
- 4
Add peas and meat to the sauce, simmer for another 5 minutes, stirring frequently. Season to taste with salt, pepper and lemon juice. Put the fricassee into an ovenproof dish (approx. 21 cm Ø).
- 5
Remove the rolls from the tin. Cut 4 rolls in half horizontally once (use the rest for other purposes). Spread the rolls on the fricassee. Whisk the egg, brush the rolls with it and sprinkle with parmesan.
- 6
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes.
Nutrition Facts
710 kcal
52 g
27 g
63 g
More Delicious Recipes
