Chicken Fricassee

Name: Chicken Fricassee
Ingredients: 300 g chicken breast fillet; 200 g heavy cream 10%-20%; 1 tbsp butter; 1 tbsp flour; 1/2 tsp nutmeg; salt; pepper

Fricassee is a dish of white meat braised in a white sauce. Chicken breast fillet works perfectly as the white meat — that's what I used — and a light heavy cream makes an excellent base for the white sauce. I absolutely loved the way the chicken turned out; the pieces literally melt in your mouth.

Ingredients:

300 g chicken breast fillet
200 g heavy cream 10%-20%
1 tbsp butter
1 tbsp flour
1/2 tsp nutmeg
salt
pepper

How to cook chicken fricassee

Cut the chicken breast fillet into small, elongated pieces.

Place the butter in a skillet and melt it.

Add the fillet pieces, which have been tossed in flour beforehand.

Cook over high heat for 2-3 minutes, stirring occasionally, until the pieces are white on all sides.

Season with salt, pepper, and nutmeg, then pour in the heavy cream.

Stir, bring to a boil (the sauce will begin to thicken as it boils). Reduce the heat to its lowest setting and simmer with the lid slightly ajar for 15-20 minutes. The sauce will thicken further, and the fillet will become very soft and tender.