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

   Build the fricassee sauce with the listed vegetables and seasonings, using the reserved poaching stock as its measured liquid. Simmer until the vegetables are tender and the sauce lightly coats a spoon.

3. 03

   Slice or shred the chicken, return it to the sauce and warm for 2 minutes without boiling hard. Taste and serve.