You will need
- 20 g of butter
- 20 grams of flour
- 125 ml milk
- 250 ml chicken broth
- 150 g chicken breast
- 100 g of champignons
- 100 g fresh green peas
- 125 g rice
Chicken fricassee is one of the oldest of German cuisine, for cooking used chicken broth, some of which may be collected in a separate container with boiling chicken soup and freeze from time to time.
Melt the butter in a frying pan, add the flour and mix well with a beater to avoid lump formation. Turn down the heat to low, pour in the pan the milk. Stir until then, until you have formed a thick light sauce.
Add a small amount of sauce to the chicken broth. Chicken breast, cut into small cubes, send it to cook in the prepared sauce. Mushrooms cut into plates, slightly extinguish them in butter. Together with them, add to stew and green peas.
Add salt and pepper to taste. A classic side dish for chicken fricassee is considered boiled rice. As a decoration, sprinkle the finished dish with greens.
Spring or early summer to stew, you can add trim white or green asparagus. This will make the dish even more exquisite.