Lighter chicken fricassee

What you need

Ingredients

Measured for 4 servings.

• 700 gskinless chicken breast
• 250 gmushrooms, sliced
• 200 gcarrots, diced
• 150 gfrozen peas
• 150 gasparagus, cut into pieces
• 500 mllow-salt chicken stock
• 250 mlsemi-skimmed milk
• 30 gPlain Flour
• 1 tbspRapeseed Oil
• 1/2lemon, juiced
• 400 gcooked basmati rice

Make it

Method

1. 01

   Put the chicken and 500 ml low-salt chicken stock in a wide saucepan. Bring to a gentle simmer and poach until the thickest part reaches 74°C. Transfer the chicken to a clean plate and reserve the stock.

2. 02

   In the emptied pan, warm the measured tablespoon of rapeseed oil. Soften the sliced mushrooms and diced carrots for 4–5 minutes; stir in the 30 g flour and cook for 1 minute. Gradually whisk in the reserved 500 ml stock and 250 ml milk until smooth. Add peas and asparagus; simmer gently until the vegetables are tender and the sauce coats a spoon.

3. 03

   Slice or shred the chicken, return it to the sauce and warm for 2 minutes without boiling hard. Stir in the measured half-lemon juice. Reheat the already-cooked 400 g basmati rice until steaming hot, divide it and the fricassee equally into four portions, and serve.